Sometimes the best recipes are the old ones. This certainly holds true for our Pecan Pie recipe.
Years ago I was blessed with this amazing pecan pie… I mean, like, to die for kind of good. From the first time I tried pecan pie I liked it, but this was over the top. We’re talking a slightly crunchy top with the perfect textured filling…. Mmm….
This recipe is one of Brad’s Grandmother’s recipes. Though I only met her after her mind was going, I know she was an amazing woman! Let’s face it, anyone that could put up with Brad for that long (Lord I love him) has to be amazing. All joking aside, she will always hold a very special place in our hearts.
Now to share this amazing recipe…
3 eggs slightly beaten
1 Cup Karo Syrup
½ Cup Sugar
1 Teaspoon Vanilla
Pinch of Salt
2 Tablespoons Browned Butter
1 Cup Chopped Pecans
1 Pie Crust
Mix sugar and browned butter.
Add Karo syrup and salt, mix well.
Add eggs and vanilla, mix well.
Pour into your pie crust and top with a few pecan halves.
Bake in uncooked pie crust at 350 for 50 minutes.
-Use Karo brand corn syrup, something about it just tastes better
-Use only real Mexican vanilla
-For an added pop use ½ teaspoon vanilla and ½ teaspoon Kaluah in place of the 1 teaspoon vanilla
-To brown the butter use a small stainless steel pan over medium heat. Brown until the butter just starts to brown.
-Roll out your pie crust on the crumbs from chopping your pecans. This helps keep the crust from sticking to the pie plate