Saturday’s Simple Recipe Page 17 Pecan Pie

My husband and I started our Thanksgiving dinner preparations at 6:30 AM on Thursday. We were ready to sit down to dinner at 1:30, shortly after our  daughter and her family arrived. As a friend of mine said, “You still have to prepare everything no matter if your group is large or small.” We were happy to have one of our families with us. It was extra nice to have Lindsey, Sydney, and Ashton stay with us for a couple of days when their mommy and daddy left after dinner.


The Huebners with Grammy and Granddaddy

We served a Honey Baked Ham, Cheesy Potatoes, Green Bean Bundles, Jello Salad, and Sister Shubert rolls. We didn’t make the traditional turkey or pumpkin pie. I made Pecan Pie and Lemon Meringue Pie, which are more popular with this group.

Pecan Pie

My sister, Suzanne, comes for a treasured visit each summer, and we sew and cook. She usually brings a new recipe for us to try. She’s a great cook, and I love her Pecan Pie recipe. It’s so easy.




¾ cup sugar

2 tablespoons flour

1 cup white Karo

2 eggs

2 tablespoons of butter

1 teaspoon vanilla

1 cup whole pecans


Blend sugar and flour in a bowl. Add other ingredients one at a time, mixing with a spoon. Pour into unbaked pie shell and bake for 50 minutes at 350 degrees. It should be done when a knife inserted comes out clean. Be careful not to over bake.

Pecan Pie

Pecan Pie ready to serve

If you plan to enter my Christmas recipe and/or project contest, please note the deadline is December 1. I will post the winners that day. Two lucky winners will receive a pack of 24 Christmas fat quarters. Good luck.


Stack of 24 Fat Quarters

Good luck with your Christmas shopping and decorating, too. All our Christmas lights went up and on today. I love Christmas lights.

From Our Home to Yours

From Our Home to Yours

Tomorrow, after church, we have a friend from the Quilts, Inc. office coming to help us with putting up decorations in our house. We have a group of 44 people from church coming for a sit-down dinner next Saturday. Should start off the Christmas season for us in a special way.

Make your week special. Hugs, Judy



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3 Responses to “Saturday’s Simple Recipe Page 17 Pecan Pie”

  1. Kay (Swartzkopf) Smith Says:

    Happy Thanksgiving to you Judy. So glad you had a nice gathering with your daughter and her sweet family! Our daughter and her family joined us too! They spent the night so it was a very blessed day! I cooked all our traditional favorites and sent the leftovers home with them! Now I have a small turkey breast in the oven cooking for the traditional turkey pie!!! I remain so thankful I can continue forward with the traditions and remember the recipes from my Mom’s kitchen! Your home looks beautiful all aglow for the beginning of the most wonderful season…Christmas!! Have a happy December!
    Love, Kay


    • judymurrah Says:

      Hi Kay. Would love your recipe for turkey pie. Would you share? I’ll have a big turkey for Christmas dinner and certain to have left-over turkey. I received a yummy turkey soup recipe recently and would love the turkey pie, too. Merry Christmas to you and your family.


      • Kay Smith Says:

        I am happy to share with you! It is from the Better Homes “New Cook Book”…1989 edition. I worn my first book out and this is now wearing thin too! The recipe is called Chicken Potpies but I used turkey.
        Pastry for double crust pie. Prepare & set aside.
        10 oz. pkg. frozen peas and carrots (I used organic frozen mixed vegetables)
        1/2 c chopped onions
        1/2 c chopped fresh mushrooms
        1/4 c butter
        1/3 c flour
        1/2 tsp sage, marjoram or thyme crushed
        Salt & pepper to taste
        2 cups chicken broth
        3/4 c milk
        3 cups cooked, cubed chicken or turkey
        1/4 c chopped pimento
        1/4 c snipped parsley (I omit)

        Cook vegetables according to package directions; drain.
        In med cookpan/skillet cook onion and mushrooms in butter until tender. Stir in flour, salt, pepper, sage, marjoram or thyme. Add chicken broth and milk all at once. Cook & stir until thickened and bubbly. Stir in mixed vegetables, chicken or turkey, parsley and pimiento heat until bubbly.
        Pour chicken mixture into round glass pie dish with bottom pie crust in place. Apply top pie crust and flute edges, cutting slits in top for steam to escape. Bake in 450 oven for 12-14 minutes or until pastry is golden brown. Serves 6.

        I always place a piece of foil on the rack beneath the pie to catch any drips!

        I hope your family enjoys this recipe as much as ours does!
        Have a wonderful Christmas Season Judy. My favorite gift for Christmas is my family gathering and I think you feel the same!



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