My dear sister Martha “Marti” Jones White died tragically in 2019 at 66. This is her locally famous southern Pecan Pie. Her recipe was always requested by friends & family and it turned into a small business for her in Auburn, AL. Marti was very creative; she made all of our family get-togethers special through her food and decorations. Pecan trees are plentiful in Alabama & nuts can be harvested in the fall, just in time for the holidays. At times, Marti used fresh pecans, cracking them to get the nut meat. It was her gift of love for all. I honor and remember Marti (aka “Mara” to her grandchildren) through her recipes, especially this pie. It takes me back to so many happy family holidays with Marti, her two daughters, grandchildren, our mother and father. I hope many others enjoy this traditional southern pie.
Cook margarine, syrup & sugar over medium heat, stirring frequently until mixture comes to a boil. Cool.
In separate bowl, beat the eggs.
Slowly blend the (cooked & cooled) margarine, syrup & sugar mixture into the beaten eggs. Do not add hot mixture to the eggs.
Add chopped pecans after pouring the mixture into the pie shell. (You can pour into small pastry shells if you prefer-- 1 Tablespoon per small pastry shell).
Bake in a preheated 350 oven for 35 – 40 minutes. Watch carefully. Cover pies with a pie shield if edges of pastry brown too quickly--can also use foil strips.
Let sit/rest after taking out of oven.