During December’s Pioneer Area Quilter’s Guild Christmas luncheon, Brenda Berman made her family’s favorite holiday pie, Shirley Bellmon’s Pecan Pie. Brenda originally found the recipe in the Junior Welfare League of Enid’s Stir-Ups cookbook, donated by the Bellmon’s daughter, Gail Bellmon Wynne.
This is the recipe used by the fi rst lady of Oklahoma in the early 1960s when she would make one to two dozen pies during the holidays.
Shirley Bellmon’s Pecan Pie
Prepared by Brenda Berman, PC, OK
1 (9-inch) Unbaked Pie Shell
3 Eggs
1 cup White Corn Syrup
1 cup Light Brown Sugar
1 cup Pecans, whole
Make pie crust and chill or defrost if frozen. Preheat oven to 350 degrees.
In a medium bowl, beat eggs; whisk in corn syrup and brown sugar until well blended. Pour mixture into unbaked pie shell. Sprinkle with pecans and bake for 1 hour.
Bellmon’s Notes: Pecans can be added to the liquid before pouring into the pie shell. They will fl oat to the top, or they can be arranged. Add 1/2 cup bourbon to make a bourbon pecan pie; add 1/2 cup chocolate chips for a chocolate pecan pie; add 1 tablespoon orange or lemon zest for a citrus touch.
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