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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe is from my late Louisiana grandmother, saved in our handwritten family cookbook. It's the only pecan pie recipe I've ever used (or probably will ever use)-it's just perfect. For a real treat, grab a piece while it's still gooey and warm from the oven (or reheat it in the microwave!) and top it with a scoop of ice cream (vanilla bean, French vanilla and butter pecan are all heavenly choices). Ingredients:
3 eggs, slightly beaten |
1 cup karo syrup |
1 tablespoon butter, melted |
1 teaspoon salt |
1 teaspoon vanilla |
1 cup sugar |
3/4-1 cup pecans, coarsely chopped |
1 uncooked pie crust |
Directions:
1. Mix eggs, Karo syrup, butter, salt, vanilla, sugar and pecans.
2. Pour into 9-inch pie pan or plate lined with the uncooked crust.
3. Bake at 450 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake until a knife inserted in the center comes out clean (about 35-45 minutes).
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