This recipe, from the market’s Operations Manager Kathy Reese, was featured in the Five Points Community Farm Market’s first cookbook in 2002. Virginia pecans are available at the market’s new location at 2500 Church Street.

FEEL LIKE A NUT? Kathy's version uses ground pecans in the actual filling, making for a more nutrageous dessert. PHOTO E-yage

THE INGREDIENTS

1 9” deep-dish pie shell
1 cup light corn syrup
1 cup light brown sugar
1/4 stick margarine
3 beaten eggs
1 1/2 cup pecans, coarsely ground
1/2 cup pecan halves
1 teaspoon vanilla extract
dash salt

PIE'S THE LIMIT Kathy Reese at the Five Points Community Farm Market on Church Street. PHOTOS Gabe Romero

Preheat oven to 350 degrees. Mix the above ingredients well. Fold in ground pecans. Pour into unbaked pie shell.

Decorate top with pecan halves.
Create an aluminum foil “tent” for the pie, giving the pie room to rise above the crust level. Put the tent over the pie when you put it in the oven. This helps prevent the crust and pecans on top from over-browning, since the pie must bake for 45-50 minutes to thicken the pie mixture.

Check pie after about 35 minutes. When a knife inserted halfway between the center and the edge comes out clean, it’s done.

This recipe’s secret? The filling has an even richer, nuttier taste—thanks to the inclusion of ground pecans.