Mawmaw Grove's Pecan Pie

I discovered in Italy how knowledgeable Beth was about food, so I reached out to her when we got back to see if she had a go-to Thanksgiving recipe I could share with you. She says her grandmother’s pecan pie is the best she’s eaten and that the pastry chef at the Old Boathouse Restaurant in Urbanna had it on their menu for years. Thanks, Beth and Mawmaw!

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INGREDIENTS

  • 2 unbaked 9-inch pie crusts

  • 1 lb light brown sugar

  • 4 eggs

  • 1 stick (1/2 cup) butter, melted

  • 1 T cornmeal

  • 1 T flour

  • 1-1/2 chopped pecans

 PROCEDURE

  1. Mix sugar, eggs, butter, cornmeal and flour together then stir in pecans.

  2. Pour into 2 pie shells. Bake at 350 for 50 minutes.

  3. Pies can be baked day ahead.

RecipesSusan JohnsonComment