Pecan Pie: It Tastes Like Home

I’ve been making the pecan pie from Craig Claiborne’s New York Times International Cookbook since the 1970’s.  I was going to say that the cookbook always falls open to that recipe, but it doesn’t–those two pages are slightly sticky with remnants of dark Karo syrup, and I have to pry them apart.

This pie has always been my son Casey’s favorite, and since this was his first ever Thanksgiving away from us, I had to bake one and mail it to him and his bride Jaclyn for their first married Thanksgiving dinner in their Chicago apartment.  Apparently it arrived in perfect shape and brought a taste of Fair Oaks to their table.

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