The Pecan Pie

  I live in the Deep South but it is a sad thing that I do not care for pecan pie.  I do not make pecan pie.  I do not eat pecan pie.  Oh, don't get me wrong, it is delicious....if you like sweet...really sweet...sickening sweet.  Pecan pies are sweet.  Each pie takes about a truckload of sugar mixed in with a few barrels of corn syrup.  Throw in a few tablespoons of butter, some salt and eggs then pour the mixture over two cups of pecans in a pie shell.  Oh, maybe add a bit more sugar just for good measure.  Yep, pecan pies are that sweet.  

  Last week, one of my "adopted" sons called me to ask a favor. "Could you make two pecan pies for me to take to our corporate Thanksgiving dinner?  I told everybody that you are the best baker in the whole state."  Well, although the statement is not even remotely true, what could I do?  When someone sweet-talks like that, it is hard to say no.  Bless his heart, he sure knows how to butter people up to get them to do whatever he needs.  So, I became a baker.  I made pecan pies...even though I had never made one before in my life.  He and his coworkers bragged on my attempts so I baked another last night for our Thanksgiving feast.  I figured if everyone else liked them, perhaps I had a misconception of the southern favorite.  

  The pie did not make it to the dinner table in one piece.  Mark sneaked a slice of the legendary southern treat while it was still warm from the oven!  "That is delicious!" he proclaimed.  Ok, ok...I will try a smidgen.  Yep, it was tasty.  Yep, I still found it far too sweet.  Still, I will make pecan pies in the future for those who desire to have their pecans covered in straight syrupy goop but I will continue to bake other treats for those of us who prefer to not have a massive sugar rush.  I have to admit, it does look impressive, though, and I can truly say I do, indeed, make pecan pies!