I love pie. Fruits, custard, nuts, gimmie. My favorite pies come from my mom's kitchen and Yoder's Restaurant in Sarasota, but I do my best to bake up a good pie on my own.

For this adventure, I am using a Trader Joe's pie crust for the first time. They come frozen with 2 individually wrapped crusts and cost $3.99 a box.

If I use a store bough crust I usually use Pillsbury Refrigerated Pie Crust, which come wrapped in a bag instead of wrapped in two sheets of plastic like the Trade Joe's version.

I let the Trader Joe's crust defrost in the refrigerator and then carefully unwrapped it, but it split into strips.

So I let the crust sit at room temperature for a little bit and then rolled it out to mend the cracks.

Once it was rolled out, I put it back in the fridge for a few minutes just to let it get a little chillier, I don't know that I needed to do that, but that's what my heart told me to do.

I use a very special family recipe when I make Pecan Pie, right from the back of the corn syrup bottle, Karo Syrup Pecan Pie Recipe. This recipe has served my family well for at least a couple generations, so I'm not about to turn my back on such closely held family secrets. Plus it's so easy and I love easy.