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Pecan Pie 

 October 29, 2020

By  Ruth

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…

 

Ingredients:
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

Directions:
Mix sugar and browned butter.  
Add Karo syrup and salt, mix well.  
Add eggs and vanilla, mix well.  
Add pecans.  
Pour into your pie crust and top with a few pecan halves.
Bake in uncooked pie crust at 350 for 50 minutes.

*Notes

-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

 

About the author

Ruth is living the dream in West Texas. Her and her husband are raising their 3 boys (and a bunch of chickens) in the country and loving every moment of it.

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