Best Cooks Series

Highlighted foods & great cooks

Yadkin Valley Living Magazine contributor, Christine Greene is sharing her lovely mother and one of her well known recipes. “Connie Spicer, native of Wilkes County, was born in 1920 and was a cook extraordinaire,” says Christine. “She became ‘mother’ to seven siblings at the age of 16, after her mother died when her youngest sister was 18 months old. Anytime she took her pecan pie to a church or social event, someone would ask for the recipe and she would always graciously share!”

Connie’s Pecan Pie
1 1/2 c. sugar
3/4 c. corn syrup
3/4 stick margarine, melted
4 eggs, beaten
Pinch of salt
1 to 2 t. vanilla extract
1 c. chopped pecans
2 sml. pie shells, unbaked

Combine sugar, corn syrup, margarine.
Add eggs, vanilla, pecans and mix thoroughly.

Pour into pie shells. Bake at 375° for 30 to 40 min.
Freezes well.