I am about to say something crazy. I had never tasted Pecan Pie until I met my husband. My mom always made pumpkin, berry and cream cheese pies for Thanksgiving, so that is what I was used to. In fact, it even took me a few years after we were married to try a slice because I was convinced it was going to be a hard pie, almost like biting into concrete. I couldn’t have been more wrong. Now I just wish there were more occasions a year that I could get away with making Pecan Pie because it is just so good!
This is the recipe that my husband grew up with, so it is so much fun to get to be able to make it for him now. My sister also uses this same recipe but omits the pecan halves for a take on Shoo Fly Pie. It is also fantastic that way too, but I am a pecan nut.
Perfect Pecan Pie
You will need:
- 1 Cup Karo Dark Corn Syrup
- 3 Eggs
- 1 Cup Sugar
- 2 Tbsp. Butter
- 1 tsp. Vanilla
- About 2 cups of Pecan Halves
- 1 unbaked 9-inch pie crust
Mix the syrup, eggs, sugar, and vanilla. Cut up butter but DO NOT melt it. Mix the butter into your pie mixture. Add all of the pecans and mix well. Pour the mixture into the pie crust.
Place your pie on a cookie sheet covered in tinfoil (to catch any spillage) and then cover the edges of the pie with small strips of tin foil. This will protect your pie edges from burning while the rest of the pie is still cooking.
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Bake at 350 degrees with the edges of the pie crust covered for 60 to 70 minutes. Remove the cover for the last 10 minutes of baking. Allow the pie to cool for a few hours before serving.
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Serve with a big dollop of whipped cream or vanilla ice cream!
How do you serve your pie?