November 20, 2016

Pecan Pie For The Holidays

I have a great pecan pie recipe. Everyone loves it and it’s easy to make. What it isn’t is my mom’s pecan pie recipe. Sorry Mom, but I don’t make your pecan pie. Oh, it’s delicious. But it’s not an easy recipe and I want to use a recipe that is BOTH easy and delicious! My family loves my pecan pie and of course they really don’t care whose recipe it is.
HERE is the recipe that I use:

Beat 3 eggs thoroughly with 1/2 cup white sugar, a dash of salt, 1 cup dark corn syrup and 1/3 cup melted butter. Add 1 cup pecan pieces.

Pour into a 9-inch unbaked pie crust. Add 1/4 to 1/2 cup more pecan pieces or halves. . . Until you have as much on the pie as you want.

Bake in a 350 degrees oven 50 minutes or until a knife inserted halfway between the center and edge of the pie comes out clean.

Cool. I mean, let the pie cool. That’s it!

What recipe could be easier?!? AND it really IS delicious! If you want the coconut pecan pie version, click here.

My mom’s recipe is in the pic below. I love it because it was my mom’s. But seriously, why mess around with a thermometer and cooking temperatures when I don’t need to? The ingredients are similar and sometimes I still add the teaspoon of vanilla. If I run low on dark corn syrup, I add light corn syrup. The real secret? Use real butter and don’t skimp on the pecans.