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. 

INGREDIENTS

1 cup Hatch grown Pecans

3 eggs

1 tsp vanilla

1 cup white karo syrup

1/4 cup melted butter

1/2 cup sugar

1/8 tsp salt

1 box pie crust mix

INSTRUCTIONS

Pre-heat oven to 350° F

Make your bottom crust according to pie crust box mix directions or your favorite recipe.

Place bottom crust in the bottom of your pie pan.

As Dabaw would say, "look at your pecans"

Shift through them to make sure there are no stray bad pecans or pieces of shell

Place your pecans in the bottom of the pie crust

Beat eggs, sugar, karo syrup, salt, and vanilla together until well mixed.

Stir in melted butter.

Poor wet mixture over pecans evenly

Bake "until done" as Dabaw would tell you. 45-55 minutes.