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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is my mother's recipe and is without a doubt, the BEST pecan pie I've ever had - and I've had lots! It makes my mouth water just to think about it. Ingredients:
4 tablespoons unsalted butter (not margarine) |
1 cup brown sugar karo syrup |
1 cup sugar |
3 large eggs, beaten |
1 tsp. fresh lemon juice |
1 tablespoon pure mexican vanilla (you can use regular vanilla if you like, but mexican vanilla is the first secret) |
1 dash salt |
1 cup chopped pecans (the fresher, the better) |
1 (8 or 9 inch) pie crust |
Directions:
1. Brown butter in a small skillet until golden (be careful not to burn) (This is the second secret). Remove from pan into bowl and let cool. In another bowl, combine ingredients in the order listed. Stir. Blend in browned butter. Pour into unbaked pie shell and bake at 425 degrees for 10 minutes. Lower heat to 325 for 40 minutes.
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