PECAN PIE BARS - GRISSOM PECAN FARMS

Updated: Nov 25, 2020

There is no better way to celebrate with family than with TEXAS #PECANS! This recipe puts a twist on a traditional pecan pie and features straight-from-the-farm TEXAS PECANS locally grown by Jeramie & Kimberly Grissom of Grissom Pecan Farms located in Comanche, Texas.

I believe in real ingredients, real moments, and real food, so everything I make at b. marie bakery is made from scratch using locally sourced ingredients straight from the FARM whenever possible. Regardless if you prefer traditional or something with an extra TWIST, my recipe is the perfect combination of SWEET, CRUNCHY, & DELICIOUS. This SOUTHERN treat is ideal for any MEMORIAL DAY backyard BBQ.

Recently, I caught up with Jeramie and Kimberly Grissom of Grissom Pecan Farms. I have known Kimberly my entire life as we grew up in the same hometown. We spent a lot of time under the Friday Night Lights cheering on the COMANCHE INDIANS and MAIDENS. In fact, Kimberly was our mascot and made cheering on the sidelines EXTREMELY entertaining. However, it wasn't until my adult life that I fully understood how VITAL the Sorrells family and now the Grissom family are to the little town that I call proudly call HOME. So let's get to know the Grissom family, shall we?

"My biggest reward is being able to feed my family and produce something that God gave me the wisdom to grow. There's just something special about seeing other people use and enjoy our product." ~Jeramie

WHY DO YOU FARM?

"Farming is so much more than a dollar sign." ~Jeramie

Jeramie has been involved in agriculture for his entire life and is a third-generation farmer. His family is originally from Stephenville, TX but they moved to Seminole, TX in 1996 where they raised cattle and farmed hay and peanuts. After high school he eventually made his way back to Stephenville. Both he and Kimberly attended Tarleton State University where they met and fell in love. They married in 2002 and settled in Seminole. Jeramie attended and graduated from Lubbock Fire Academy but he longed to return to his roots and to the farm. He knew it's where he belonged and how they wanted to raise their family. He and Kimberly moved back to Comanche in 2016 to start a new farming venture.

"Being back home has allowed us to be close to my family. I like that our kids get to grow up similar to how we did with an appreciation for the land and what God has given us." ~Kimberly

The Grissom family is a vital part of the community and are active members of East Side Baptist Church where Jeramie plays bass for the praise team. I had the privilege to hear them play recently at a drive-in church service on Easter Sunday with my family. If you're seeking a place to worship, I highly recommend visiting East Side Baptist Church.



GRISSOM PECAN FARMS

Grissom Pecan Farms was established in 2017 and is family owned and operated in Comanche, TX. They produce locally grown shelled and in-shell pecans.

"Making a farm work takes all of us getting involved. In the summers our daughter comes to help spray and do various other jobs and my wife keeps the books for the operation. Pretty soon our son will be able to help out, but for now he just keeps us all in line." ~Jeramie

Jeramie is a third-generation farmer who is passing his core values of GOD and appreciation of the land to his daughter and son. If you'd like to get your hands on some LOCALLY grown TEXAS PECANS be sure to visit the Grissom Pecan Farms Facebook page.



FARMING DURING A PANDEMIC

Farming during any season is no easy task, but farming amid a pandemic has its own unique challenges.

"We have been able to spend more time together as a family, which has been a blessing.  It has been difficult trying to sell pecans with the market crash. Thankfully we have been able to keep employees busy in the fields." ~Jeramie

The Grissom family is keeping a positive outlook and enjoying extra time with family amid the chaos of the outside world.


BUY LOCAL

It's simple, really. Despite what you see on the news or social media, we live in a country with the safest and most affordable food supply in the world. When you buy local you're helping support your neighbors and friends.

"It's a pleasure to grow a quality product for people in our country. I encourage the non farming community to buy as many LOCALLY grown products as they can!"~Jeramie

THANK A FARMER

During times of uncertainty take comfort knowing it's everyday people in RURAL AMERICA working around the clock who provide the most affordable and safest food supply. They are the unsung HEROES who we often take for granted. Now more than ever, be grateful and thank the hardworking farmers, ranchers, and everyone in-between for ALWAYS providing. They have ALWAYS been there...and they ALWAYS will.

As you enjoy your family dinner from the comfort of your home, take time to reflect on how that food made it to your plate. Or how it made its way from FARM to BAKED. #farmtotable #pecanpiebars #stillfarming #thankafarmer


Until next time, check out the recipe for Pecan Pie Bars below. Enjoy!


PECAN PIE BARS

RECIPE COURTESY OF B. MARIE BAKERY

INGREDIENTS:

Butter Crust

1/2 c butter, cold

1 1/4 c flour

1/2 tsp salt

4 T cold water (use as needed)


Filling

6 T butter, room temp

6 eggs, room temp

1.5 c dark brown sugar

1.5 c dark Karo syrup

1 c milk

1 tsp salt

2 T vanilla

2 T flour

2 c chopped pecans

DIRECTIONS:

  1. Preheat oven to 450 degrees F. In a medium-sized bowl combine flour and salt. Cut cold butter into the dry ingredients until crumbly cornmeal texture achieved. Add cold water one tablespoon at a time as needed to bring the mixture together. Roll the dough to ~1/8 inch thick and place in the bottom of a 13 x 9 casserole dish. Press the dough into the dish bringing it 1 inch up each side. *A store-bought crust will work as well.

  2. Using a stand mixer with a paddle attachment, cream butter and sugar on medium speed for 1 min or until creamy. Add eggs two at a time mixing well between each addition. Add Karo syrup, milk, vanilla, flour, and salt. Mix on low speed until just incorporated. Using a spatula, stir in chopped pecans.

  3. Add the mix to the 13 x 9 dish. Bake for 10 minutes at 450 degrees F and reduce heat to 350 degrees F for ~30 minutes or until golden brown.

  4. Remove pie from oven and let cool completely (~ 2 hours). Cut into squares and ENJOY!







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