Pecan Pie – Lindell Family Recipe

Pecan Pie - Lindell Family Recipe

As part of the Willow House newsletter we are featuring recipes that are treasured by Willow House families. Food can play a huge role in remembering our loved ones and honoring their memory. This month, I had the pleasure of speaking with Lisa Lindell about the pecan pie recipe that her husband, Bob Lindell, loved to enjoy on any occasion. We hope you will try your hand at the recipe and enjoy this amazing pie in Bob's honor. Thank you Lisa, Julia, and Beau for sharing your story and this delicious treat with all of us.

What recipe did you/your family choose? (Marissa)
I chose Emeril Lagasse’s pecan pie recipe. (Lisa)

Why did you chose this particular recipe?
Well, Bob went to school in New Orleans at Tulane University. There is a diner that he used to go to all the time called the Camellia Grill and this is the closest recipe to that pecan pie. I went to Miami of Ohio and when I would visit we would always go there together for the pecan pie. Any birthday and any celebration it was pecan pie.

What memories does this recipe bring back?
We fell in love again in New Orleans. I visited him there and it reminds us of the joy of Mardi Gras and the easy way of life in New Orleans. To taste the easy life when things were so hard for us was really special. Bob was first diagnosed with a brain tumor 2006 so for 10 years he was a brain cancer patient and I was his caretaker.

When would your loved one enjoy this food? Was there any specific occasion?
Any holiday, birthday, especially for Bob. When he got a promotion at work or when I got my National Board Teaching Certificate and Masters! Oh and this recipe specifically calls for a unique syrup that you have to order, so I always order a case. It’s called Sean’s 100% pure cane syrup.

Do you have a specific story that you would like to share about your loved one as it relates to this recipe?
Bob really was sweet as pie. As kind and easygoing as a person could be he was. Bob was salty and sweet, he was just like that. He was goofy and he was really silly, a complete turkey. He was very daring, he would try the stupidest things. He was silly. The syrup pulls it all together. Bob connected with everybody, he brought everyone together and kept everyone together, even during his illness. He continues to, even when he’s not here. He was the glue that kept us all a family. Beau is silly just like Bob and Julia is connected just like Bob. She asks questions and keeps everyone in line and in check.

Do you/your family continue to make this food? Are there any specific occasions?
Oh yeah, on Bob’s birthday we have pecan pie and probably for the one year we will have pecan pie too. When we would come home after each brain surgery, he had 3 brain surgeries, my aunt’s neighbor would make him mini pecan pies because he couldn’t eat that mini tarts

Is there anything else you would like to add?
Willow House allows us to continue to enjoy the pecan pie and remember that and honor him and to continue his legacy. Not just with pie but enjoying family together and even celebrating the small things. Willow House is really important to us.

9-inch prepared pie shell uncooked
1 3/4 cups pecan pieces
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/4 cup Steen’s 100 percent Pure Cane Syrup
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
Pinch of salt
1/2 stick softened butter
1 tablespoon flour

Preheat the oven to 375 degrees Fahrenheit. Spread the pecans evenly on the bottom of the pie shell. In a mixing bowl, whisk the eggs, sugar, light brown sugar, cane syrup, vanilla extract, salt, butter, and flour, together. Mix well. Pour the mixture over the pecans. Bake for about 1 hour, or until the filling sets. Remove the pie from the oven and allow to cool for 10 minutes before slicing.