Southern Pecan Pie

by GettingFreedom on December 6, 2010

Before Thanksgiving, I’d only made a pecan pie once and it was an epic fail!  I wrote them off as one of those things that I would never be successful at making.  Homemade bread used to also be on that list, too. :)

When we were trying to decide what everyone was bringing to our Thanksgiving Dinner, my Sister-In-Law mentioned that one of her husband’s {who is home for a short leave from Afghanistan} favorite pies is Pecan.  I figured there was no better time than the present to try and tackle it again!  I flipped through my Grandmother’s old recipes and found just the one I wanted.  I’m happy to announce that I’ve been successful TWICE!

Southern Pecan Pie

1 cup pecan halves, or pecan pieces

3 eggs

1 Tbsp melted butter

1 cup Dark Karo Syrup

½ tsp Vanilla

1 cup sugar

1 Tbsp. Flour

Arrange the pecan pieces in the bottom of a 9″ Pie Shell; you can use a homemade crust recipe and press it into your pan, or you can purchase a ready-made one.  Beat the eggs; add the butter, corn syrup and vanilla. DO NOT use an electric mixer! Lori from My Wooden Spoon and A Cowboy’s Wife gave me this tip on Facebook. Combine the sugar and the flour in a small bowl and blend with the egg mixture using a spatula or large spoon.  Pour entire mixture over the nuts in the pie shell.

Let stand until all the nuts have risen to the surface.  Bake at 350° for 45 minutes.


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