The man went to an annual "Libra" birthday party that a friend of his hosts and asked me to make something for him to contribute.. He said "they love your pecan pie...by the way, why don't you make 2 so we can keep one..." So off to the grocery store I went to get a few ingredients.
I always use the recipe on the Karo syrup bottle (in the south, most things go by the common brand name...ie, Karo syrup, not corn syrup and Coke, no matter what kind of soda it is, etc. This is the recipe my mother, Hazel, always used as well, although she probably had it memorized and didn't have to read the bottle...in fact, she probably improvised most of the time !
- 1 cup Karo Syrup (I always use the dark kind, just 'cuz Hazel did)
- 3 eggs
- 1 cup sugar (I actually cut this down to 3/4 c)
- 2 tablespoons butter, melted
- 1 teaspoon Vanilla Extract
- 1-1/2 cups pecans (luckily my sweet sis had sent me a big gallon ziplock bag from our old trees back home and I still had some in the freezer :)
- 1 (9-inch) unbaked deep-dish pie crust...I use frozen Pillsbury ones
Preheat oven to 350°F.
- Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
- Bake for about 60 minutes. You can stick a knife in to see if the custard is done...the knife will be relatively clean)
- Try not to burn your mouth on the first bite because you can't wait for it to cool off!
I forgot to take a before photo...this was gone within about a half hour of this shot.
When I was growing up, I was an extremely picky eater and wouldn't eat the pecans, so I would pull them off the top and give them to Mama...I always asked her why she couldn't just make me a whole pecan pie without the pecans.
Mama, I hope you and Aunt Daisy are eating pecan pie where you are! :)