I’ve learned to love and make pies ever since we moved to the United States.  I’ve made many many pies since then.  Pecan pies hold a special place in my heart having lived in the south.  There are all sorts of variations in making this classic southern favorite; adding chocolate, whiskey, bourbon, coconut etc.  But today I present to you a classic, plain and old-fashioned, southern pecan pie.  I got this recipe from none other than a southern lady who used to be our neighbor for a while before she returned down south.  Thank you Tracey.  I recall when I first tasted it, I was in pecan heaven, I’ve since made it over and over again and no matter, where or when I’ve made it, it has always been a hit.  On a recent trip to England to visit my family, I introduced this southern classic to them as it is not very common there.  Toasting the pecans just a bit ahead of time intensifies the flavor.

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