This recipe was handed down to my mother from my grandmother, and I think I have eaten it at least once a year my entire life. By no means healthy, it is purely delicious. And it is made with a local ingredient - maybe two (pecans, and eggs) - which qualifies it as far as I'm concerned.
Silver Springs Pecan Pie
1 cup white sugar
1 cup light corn syrup (my grandmother writes "Karo")
1 cup chopped pecans
3 eggs, well beaten
1/2 stick butter, softened
1/4 (scant) tsp. salt
Cream butter and sugar well. Add salt and well beaten eggs, syrup and chopped nut meats. Mix well. Bake in raw, 9"pie crust at 300 for 1 hour.
Traditional Pie Crust (it makes a difference)
1/3 cup plus 1 tbsp. butter or shortening, softened
1 cup flour
1/2 tsp. salt
4-5 tablespoons ice water
Cut shortening into flour and salt until particles are pea-size (nothing does this better than an old fashioned pastry cutter). Sprinkle with ice water, 1 tablespoon at a time, tossing with fork until pastry leaves sides of bowl. Form into a ball, then roll out to fit pie pan.
This pie is saturated in tradition (as well as fat). Not only is it from my Nanny, the recipe originated about 30 miles south of here at the once snazzy Silver Springs Restaurant. I have some wonderful home movies taken by my grandfather at the Springs when the two were younger than me. They drove their little motorboat right up to the shore and they are frolicking in their 50s bathing suits with some friends. They are just beautiful. Make this pie, make some memories, and call your grandparents if you still can.