It’s always a good time for Pecan Pie … but definitely gotta have it for the holidays!
To make this Pecan Pie, start by making the crust first. Here’s my favorite go to recipe for the Pie Crust
Pecan Filling Recipe
1 cup Karo Light Corn Syrup
3 eggs, slightly beaten
1 cup sugar ( my daughter Katie educated me on using raw sugar instead of the white stuff but you can use either or)
3 tbsp light brown sugar
2 tbsp melted butter
1 tsp vanilla
1/2 tsp salt
1 1/4 cup Pecans
1 – 9″ pie crust
Glass of wine – Optional
Steps with photos
First gather all your ingredients, there’s nothing worse than starting a recipe and realizing something is missing and/or you don’t have that ingredient!
Mix all ingredients together except the pecans and pie crust of course …. I know, I know, you knew that but I’m a detail freak remember?
Next, you can add the pecans and then pour the whole thing into your pie crust but I like to do it this way …
then crush the rest of the pecans and sprinkle on top
Bake at 350 for 50 to 55 minutes ( or longer depending on your oven) If the filling is sloshy or too liquidy then it’s not ready. It should be somewhat firm.
Make sure the pie crust edges are covered in foil to keep it from over cooking. I keep it covered the first 40 to 45 minutes of baking then remove it. You can do it either way.
Here’s your pie!