Primer Pecan Pie

Today’s post has been written by friend and fellow author, Cathy Krafve.  I shared my mom’s pumpkin pie recipe  with her last week so I asked her to share her mother’s pecan recipe with us.😊 Welcome to Historical Nibbles, Cathy!

Dear Sandra and all her reading friends! What a treat to share one of my favorite recipes with you. It makes me so happy to remember about all the ways my mom blessed our family. Thank you for inviting me to share!

Greetings from Texas

I spent many happy hours under pecan trees in my youth, helping my grandmother pick up pecans. As kids we laughed and frolicked like baby squirrels, hoarding the prize of nuts for winter. For my grandmother it was a win-win. She made the family budget go further and she kept three busy grandchildren occupied for a little while!

Of course, Texas’s state tree is the pecan tree and we grow tons of pecans here. Recipes using pecan are a staple in most homes.

Mom’s Primer Pecan Pie

1 Pillsbury Pie Crust

3 eggs, mixed together with a fork in a separate small bowl

1 cup white Karo syrup, mix with eggs

2 Tablespoons flour

¾ cup refined sugar

2 teaspoons melted butter, cooled slightly

dash of salt

1 cup whole pecans

2 teaspoons vanilla

2 teaspoons cinnamon and sugar mix

Preheat oven to 350. Place uncooked piecrust in pie pan. In a large bowl, mix flour and sugar. Add eggs and syrup and stir again. Add butter and salt to mix. Stir in pecans until well coated. Pour into the uncooked piecrust. Bake 30 minutes, then sprinkle cinnamon-sugar on top of the pie. Bake 15-30 more minutes until golden brown and the center rises slightly.

To double (or triple or quadruple), I just set out several bowls and make pie filling in each bowl.  Great recipe to share with neighbors!

My dad always requested Mom’s Pecan Pie instead of a birthday cake. In the last few years, my sister innovated with the genius idea of using glazed pecans, adding another generation’s love to this family-tested holiday favorite! We send our best wishes and prayers for your holidays to be filled with family fellowship, laughter, and happy memories!

-Cathy Krafve

More about Cathy

 Queen of Fun and Coffee Cup Philosopher Cathy Krafve just announced collaborations to publish TWO books in 2020!

How do we create healthy conversations when it really counts? Look for The Well: Drawing Our Authentic Conversations, publisher Elk Lake Publishing, for release in the spring 2020. Need to ramp up communication in your marriage (is that even possible)? The Gentle Art Of Companionship: Communicating Your Way to a Delightful Marriage, CrossRiver Media, is due out in early fall 2020.

Cathy puts a snappy spin on deeply spiritual truths. Her family, affectionately known as Camp Krafve, is devoted to transmitting healthy, joy-affirming ideas. Today, through Fireside Talk Radio, they bring together wise people to share stories of courage, hope, and companionship.

Having learned most stuff the hard way, Cathy writes with a never-met-a-stranger attitude. Like a friend you met for coffee, she passes along practical strategies for creating tender fellowship and a big, beautiful view of communication. Truth with a Texas twang!

 To find Sandra Merville Hart’s interview, blog, and podcast with Cathy for Fireside talk Radio, click here.


2 thoughts on “Primer Pecan Pie

  1. Thank you, Sandra! This is awesome! I had no idea how much fun it would be to trade posts with you. What a delightful way to start my morning! 🙂 cathy

    *Cathy Primer Krafve * Truth with a Texas Twang Fireside Talk Radio Blogger, Christian Writer, Speaker 903.780.1088

    On Mon, Nov 25, 2019 at 12:06 AM Sandra Merville Hart wrote:

    > sandramervillehart posted: ” Today’s post has been written by friend and > fellow author, Cathy Krafve. I asked her to share her mother’s pecan recipe > with us and I can’t wait to try it. [image: 😊] Welcome to Historical > Nibbles, Cathy! Dear Sandra and all her reading friends! W” >


    • It was so much fun to give you my mom’s pumpkin pie recipe and receive your mom’s pecan pie in return–and just in time for Thanksgiving! And congratulations of your upcoming releases! I’ll have to watch for them to be published. Thanks for the delicious recipe.Let’s do this again. 🙂


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