Dabaw's Pecan Pie
Hey there folks! My name is Taylor Grace and I was named after the Berridge family matriarch, my great-grandmother, Grace "Dabaw" Berridge. Now Dabaw was probably the best cook and baker in the entire town and to this day I dream about her cooking. In her old age we had to constantly beg her to write down her recipes but she preferred to pass them down by teaching you to make them. She did this with Judy "Mamo" Berridge who took over the pecan pie making for the holidays.
Now when I was 17 or 18 Mamo taught me how to make Dabaw's pecan pie. I thought I was just spending time with my grandmother but boy was I wrong. I was being groomed to become the pecan pie maker for future generations. Now for every Thanksgiving and Christmas it's my job to make the 2-3 pecan pies our family will enjoy. We'd love to share that recipe with you all as my great-grandmother was never one to covet family recipes.
Today is National Pecan Pie Day! What better way to celebrate than with our own family recipe? Great-grandmother Grace "Dabaw" Berridge's famous Pecan Pie is a must at Holidays in our family. Our very own Taylor Grace is carrying on the pie-making tradition. We hope you enjoy this recipe and the story behind it as much as we do.
Judy Berridge, her daughter-in-love shared this about her. "Grace Berridge who was called Dabaw by her grandchildren, was the true farmer's wife. She worked in the fields alongside her husband. She lived for those times when all the family was seated around her dinner table. She always wore a bib-topped apron with pockets while cooking. She'd tell you, "I'm just throwing a little dinner together," and you'd get a ten-course meal. Her pecan pies were unequaled. Even her candy recipes, like fudge, divinity, and caramels, got an extra cup or two of pecans. Just delicious. She had a strong faith and deep love for her family, and she was the best cook ever. That is my bonus mom — Dabaw, Grace Berridge."
This recipe is shared by The Berridge Family.
The recipe
Dabaw's Pecan Pie
- Prep15 min
- Cook55 min
- Total70 min
- Yield1 (9-inch) pie, 8 slices
- Calories480
Ingredients
Instructions
- Preheat oven to 350°F.
- Prepare pie crust according to box instructions. You will only need a bottom crust. Press into a pie dish and set aside.
- Melt butter and allow to cool slightly.
- In a large bowl, beat together eggs, sugar, Karo syrup, salt, vanilla, and melted butter until well combined.
- Spread pecans evenly across the bottom of the unbaked pie crust.
- Pour the wet mixture over the pecans.
- Bake for 55 to 65 minutes, or as Dabaw would say, until done. The filling should be set with a slight jiggle in the very center when you pull it from the oven. Allow to cool before slicing and serving.
Pantry
Shop the chile used in this recipe
Roasted Hatch Chile (Frozen)
$75.00
