Pecan Pie

My husbands favorite dessert is pie. He doesn't care what kind I make as long as it doesn't contain any rhubarb. For some reason none of our family is fond of rhubarb and we have been known to turn down dinner invitations during rhubarb season to avoid the dreaded stuff. We have been offered to try it in cobblers, various pies, puddings, and almost everything else imaginable, by eager cooks convinced if we would only try their delectable creation we would lose our aversion to rhubarb. Unfortunately it only rooted it more deeply.

We always heave a sigh of relief when rhubarb season is over and we can once again mingle safely with friends and neighbors.

One of the pie I often turn to when I'm baking is our favorite Pecan Pie. I often substitute the pecans for oatmeal, or an oatmeal and coconut mixture, for something different.

Pecan Pie
2 eggs beaten
1/4 tsp salt
1/2 cup sugar
1 cup corn syrup
1 Tbsp flour
1 cup milk
1 tsp vanilla
2 Tbsp melted butter
1 cup chopped pecans
Mix all together and pour into an unbaked pie shell. Bake at 350 for 45 minutes.

The pie in the picture I substituted the nuts for 1/2 cup oatmeal and 1/2 cup coconut.