Pecan Pie
  • Cooking Time: 45 minutes, cool time 1 hour
  • Servings: 6-8
  • Preparation Time: 10 minutes
  • 1/2 cup butter or margarine
  • 3/4 cup light brown sugar
  • 2 Tbsp flour
  • 3 eggs, slightly beaten
  • 1 cup light Karo syrup
  • Dash of salt (about 1/8 tsp)
  • 1 tsp vanilla
  • 1 cup pecans (1/2 chopped, 1/2 halves)
  • 1 (9 inch) pie shell, unbaked
  • sheet of foil
  1. In a large bowl cream together (mix until creamy) butter, brown sugar and flour.
  2. Add the eggs and beat the mixture until it is smooth. Then mix in the Karo syrup, salt and vanilla.
  3. Spread the chopped pecans in the bottom of the unbaked pie shell and pour the mixture over them. Top with the pecan halves, placed around the edge decoratively.
  4. Bake the pie at 350 degrees with a sheet of foil laid over the top for 35 minutes (this keeps the pie crust and pecans from browning too much). Remove the foil and bake another 10 minutes.
  5. Cool the pie for 1 hour. Serve immediately or refrigerate or freeze for later use.
The South is almost as full of pecan recipes as pecan trees. I love this one, taken from a collection of New Orleans and Louisiana recipes called La Bonne Cuisine. The title of the book alone made me want to cook its yummy recipes. The classic rich buttery pecan flavor of this pie connects me to my Southern roots, full of family love, laughter and hospitality. Enjoy, y'all!