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Mike's Famous Pecan Pie

Tiepedia, the TieMart Blog


Happy Pi Day, folks! Here at TieMart we'll take any excuse for a good slice of pie, so we're definitely Pi Day fans. (Yes, we know it's not the same pie.) This year, we're celebrating the day by sharing our favorite pecan pie recipe.

In the mid 1980s, I was a member of a Rotary Club in central Illinois. I was asked to take charge of the annual sale of bagged pecans. Every year, for years, they ordered 25 cases and sold 25 cases. I was young and brash, so I told them I would double that and ordered 50 cases. I grabbed a recipe off a bag of pecans and, along with a couple of volunteers, baked pecan pies and served it for dessert at our weekly member lunch meeting. We sold all 50 cases of pecans that year, and the pie was often mentioned in meetings afterwards. Thirty years later, this recipe is still a favorite at family get-togethers. Enjoy!

-Mike Martyka, TieMart

Mike's Famous Pecan Pie

1/4 lb. butter or margarine

2 c. sugar

6 eggs

2 c. pecan halves or pieces

1 1/2 cups corn syrup (We prefer dark corn syrup, but light corn syrup will work, too.)

1/2 t. salt

2 t. vanilla

Cream butter, then add sugar creaming until light and fluffy. Add slightly beaten eggs and other ingredients when all ingredients have been blended. Pour into unbaked pie shell and bake on lower shelf of oven at 350 degrees F. for 55 minutes. Yield - 2 nine inch pies.


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