This recipe has been a staple of my family’s Thanksgiving celebrations for decades. I promise it is the best pecan pie you’ve ever had and it’s very easy to bake. I promise this pie is “slap your mama good”! Don’t you know what I mean by, “slap your mama good”? It means it is so good you’d actually slap your mama for a piece! I can’t say I would actually recommend that, because it might be your last Thanksgiving.
Ingredients
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1 cup sugar
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1 cup Light Karo Syrup
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1/2 cup butter
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1/4 teaspoon salt
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3 eggs
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1 1/2 cup pecan nuts
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1 teaspoon vanilla
Method
Mix ingredients together until fully incorporated and pour into an unbaked pie shell at 300°F. Bake for 1 to 1 1/2 hours until set and nicely browned.
Note: You may use a pre-made pie shell or make your own using pate brisee. I would suggest blind baking pate brisee so you don’t get the dreaded soggy bottom. Get my recipe here.
