By June 2030. Ethan called with news he said he'd been sitting on for two weeks because he wasn't sure how to say it: Mia is pregnant again. They're due in January. Clara Grace will have a sibling. My second grandchild, on the way.
I said, "Ethan." He said, "I know." I said, "Is everything good?" He said, "Everything is very good. We're happy. Clara doesn't understand what's happening but she's been trying to put things in Mia's belly button, which seems related." I laughed. He laughed. The news was good and we were both glad and some conversations you stay in for an hour because they deserve it.
I made strawberry rhubarb pie after we hung up. June ritual. The kitchen smelling like June is supposed to smell. I made it and Gary came home and I said, "Ethan and Mia are expecting again." He sat down and said, "Oh." Then he said, "When?" I said January. He said, "We're going to have two grandchildren." I said yes. He said, "I need to tell you something." I said what. He said, "I didn't know it would feel like this. Like the best of everything coming around again." Yes. That's exactly what it is. The best of everything coming around again.
The pie came out perfectly. The second grandchild, coming in January. The garden in full bloom. June being exactly what June should be.
That June, the kitchen already smelled like strawberries and rhubarb — but the moment Gary said “the best of everything coming around again,” I knew I’d want another pie in my back pocket for when January arrives and we meet this new little one. Pecan pie has always been my celebration pie, the one I bring out when something is so good you want to slow down and taste every bite of it. This is that recipe — rich and steady and sweet, just like the news that started it all.
Pecan Pie
Prep Time: 15 min | Cook Time: 55 min | Total Time: 1 hr 10 min | Servings: 8
Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup pecan halves
- 3 large eggs
- 1 cup light corn syrup
- 2/3 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven. Preheat your oven to 350°F. Place the unbaked pie crust into a 9-inch pie dish and crimp the edges. Set aside.
- Make the filling. In a large bowl, whisk together the eggs, corn syrup, sugar, melted butter, vanilla extract, and salt until smooth and well combined.
- Add pecans. Stir the pecan halves into the filling mixture, coating them evenly.
- Fill the crust. Pour the pecan filling into the prepared pie crust, spreading the pecans into an even layer.
- Bake. Bake on the center rack for 50–55 minutes, until the filling is set and only slightly jiggly in the very center. If the crust edges begin to brown too quickly, cover them loosely with foil or a pie shield after 30 minutes.
- Cool completely. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. The filling will firm up as it cools.
- Serve. Slice and serve at room temperature, or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition (per serving)
Calories: 480 | Protein: 5g | Fat: 22g | Carbs: 68g | Fiber: 2g | Sodium: 210mg