by Jodi Squires Fitzgerald, RN, JD
Some recipes become more than just food—they turn into cherished links to loved ones and chapters from life’s journey. This particular dish has been part of my story for over thirty years, woven into countless family gatherings and celebrations. Every time I make it, joyful memories rise alongside the aroma from the kitchen, and my family always asks for extra so they can bring some home.
The recipe itself is a souvenir of kindness. When Mama Dip heard I was heading from Chapel Hill to Florida, she took the time to handwrite her recipe for me—a gesture I’ll never forget. Her warmth and generosity live on every time I prepare it; each serving reminds me that meaningful connections are often made in the simplest moments, like sharing a favorite dish. This recipe is more than a family favorite—it’s a gift that carries her spirit, and the heart of home, wherever life takes us
1 cup of sugar
1 stick of butter
1 cup light Karo Syrup
3 beaten eggs
2 cups largely chopped pecans
and extra whole pecans for the topping
1 unbaked 9-inch pie shell
Preheat oven to 350 degrees. In a saucepan, melt the butter. Do not let it brown.
Add the sugar and Karo Syrup and stir over medium heat until the sugar dissolves. Let the sugar mixture cool slightly before stirring in the eggs. When well mixed, add the pecans and stir them in.
Pour the mixture into the pie shell and bake for approximately 45 minutes before adding the whole pecans on the top. Then bake for another 5-10 minutes until the pie is firm when shaken.
