top of page

October FLAVORS – Pecan Pie

October 1, 2018 | Annie Salness | No Comments | art classes, Blog, calendar, collage, Recipes

For my 2018 calendar, I invited art friends and colleagues to contribute their favorite FLAVOR combination, along with a recipe and a story. I received 12 great combos and I used the ingredients for my inspiration.

This month I’m featuring artist and dear friend, Jo Reimer, who gave me her friend Novella’s recipe for Pecan Pie.

I had a wonderful time arranging this still life. I knew I wanted an egg, a whisk, and whole pecans. It wasn’t easy to find whole pecans when I was painting it at the end of the summer. I had no idea they would be in such short supply! Luckily, I had some old ones stashed away from last year. (You just never know when you might need something!)

Pecan Pie. 12″x 12″x 1″ acrylic on cradled panel. $285 © Annie Salness

from the 2018 Flavors calendar…

Novella was the mother of my best friend from grade school, Martha White. She taught first grade in Magazine, Arkansas, for years. Novella was a frail, wizened little woman, with black hair and sparkling eyes. She appeared shy to others but was fun to be with. Her dear husband Hobart was Mom and Dad’s friend till their death. I miss them all.

—Jo Reimer

Novella White’s Pecan Pie

1 c. dark Karo

3 T. butter

3/4 c. sugar

1 t. vanilla

3 eggs, slightly beaten

1 c. pecans, broken

Line a 9” pie plate with pastry. Boil syrup and sugar together about 2 minutes. Add butter, vanilla. Pour very slowly into eggs while beating with a wire whisk*. Add nuts. Turn into pie shell and bake at 375 degrees, 50 minutes or until done. Pie is done when completely puffed across top.

*Slowly whisk hot syrup into beaten eggs, one tablespoon at a time at first, then faster as eggs warm up. If syrup hardens on the whisk dip it back into the hot syrup. After half of the syrup is incorporated dump the rest in, stirring continuously.

Calendar Contributor Spotlight

I met Jo at an artist luncheon and we found out that we lived just a mile apart. We became instant friends. She is a wealth of knowledge, experience, and wisdom. I know that anything I have a question about, I can always ask Jo! I love how Jo descr