Thursday, November 23, 2006

Happy Thanksgiving

I am thankful for my daughters and my husband.

This year my pecan pie turned out beautiful. Not only did it look good, but it tasted great and none of the filling leaked through the bottom crust. I baked it at 365 degrees for 20 minutes uncovered, then I put foil around the edges and baked for another 20 minutes.

3 comments:

Anonymous said...

Your pecan pie looks absolutely scrumdiddilyumptious!

Marsha Brofka-Berends said...

Is there any left over? I could really go for some pecan pie right now. :)

Katie J said...

Yumm...