Homemade Pecan Pie

This is one of those recipes that has been passed around by everyone. It's both in my great aunt's personal recipe book and on the back of Karo syrup. When I made it for Christmas last year, my father in law exclaimed it was just how his mother used to make it. High praise indeed!

In my opinion there's no better pie than the Pecan pie. It's a southern delicacy and a staple at any proper get together. I made this one for a girlfriend's bridal shower and it turned out just perfect.

And yes, I know that you can go to any grocery store and pick up a pecan pie just as surely, but I'm telling you, the recipe is so simple, you'll want to do it yourself for that extra homemade flavor that sets this dessert apart.

Pecan Pie

Here's what you need:

1 Marie Calender's deep dish pie crust
2 cups of Pecans
3 eggs
1 cup of sugar
1 cup of Karo light corn syrup
 2 T of melted butter
1 1/2 tsp of pure vanilla extract



Preheat oven to 350 degrees, and in a large bowl combine all ingredients except the pecans and stir well. Pour in the pecans and stir again. Transfer mixture to pie shell and CAREFULLY place it in the oven. You're working with liquid in a pie shell here so definitely proceed with caution and make sure no husbands, children, or pets are underfoot when you're putting this in the oven. Bake pie for 60 minutes or until center of pie reaches 200 degrees. If the top is getting too brown, take it out and cover with aluminum foil and keep baking.



This turned out really wonderful, and safely made it from my kitchen to the bridal shower venue. I'll be making it again next weekend for my sister in law's shower, and then again for both Thanksgiving and Christmas. You can't go wrong with Pecan pie! Enjoy!