Includes: pecan pie recipe
I apologize for being a slack blogger. But I have a good excuse: I’ve been on vacation. (Annual spring hiking trip with friends old and new.)
In fact, technically I still am on vacation — until returning to the office tomorrow morning (for a very short, one-day work week). So this is going to be brief. I mustn’t overtax myself …
This year’s hike was a return trip to one of my favorite spots in the U.S.: the Len Foote Hike Inn, about five miles from Amicalola Falls in the north Georgia foothills, and also near the Southern end of the Appalachian Trail at Springer Mountain. (Look! The Hike Inn was just featured on CNN.)
But I must stop my meandering and stick to the food. The Hike Inn features hot, homemade meals for breakfast and dinner, and caters very well to 95% vegetarians like me (and vegetarians and vegans of all stripes), as you can see by these photos of one of my meals.
But my favorite Hike Inn nosh on this trip was Wade’s grandma’s pecan pie, which was made in honor of my friend Connie’s upcoming 60th birthday.
Hike Inn staffer Wade gladly shared his grandma’s recipe, which he swears is easy as pie (sorry — couldn’t resist). And the bonus (and secret to the pie’s non-gumminess) is the lack of corn syrup.
Enjoy. I’m off to relish the final hours of my R&R.
Wade’s grandma’s easy pecan pie (makes 2 pies)
- 1 lb. brown sugar
- 2 T. corn meal
- 1 stick butter, softened
- 1 T. water
- 1 t. vanilla
- 4 eggs
- 1.5 c. chopped pecans
- 2 prepared pie crusts
Mix everything except nuts together in a bowl. Pour into pie crusts. Sprinkle pecans on top. Bake at 325 degrees for 45 minutes.