Pecan Pie

Pecan Pie
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
My mother makes one of the best pecan pies I have ever had. That said, this delight is the center of one of my least intelligent decisions growing up. Mom made these for every holiday, but I avoided them because I didn't like pecans. In college, we started getting pecan kringles at Christmas from Racine, Wisconsin. Mom commented, wow, these taste like my pecan pie as I was devouring the kringle. I then, slightly begrudgingly tried the pecan pie and realized what an idiot I had been for so many years. Now, I make sure I always get my fair share of pecan pie when it graces our table!
  • 3 Eggs
  • ¾ Cup Sugar
  • 1 Cup Karo Dark Corn Syrup
  • 1 tsp. Vanilla
  • ½ stick (4 T.) Butter
  • 1½ Cups Pecans
  • 1 - 9 in. unbaked Pie Crust
  1. Preheat oven to 400 F.
  2. Beat eggs,
  3. Add sugar while beating.
  4. Then, add dark syrup, melted butter, and vanilla while beating until well mixed.
  5. Put pecans in pie crust.
  6. Pour syrup mixture over this.
  7. Bake for 10 min. at 400 F.
  8. Then, reduce heat to 350 F without opening oven.
  9. Bake for at least another 30 min.
  10. Test for doneness by inserting a clean, sharp knife halfway between center and edge.
  11. Clean after each test.
  12. Continue baking until knife inserted comes out clean.
  13. Cool.
  14. Refrigerate.
  15. (Always use dark corn syrup, never light.)


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