Thursday, December 15, 2011

Perfect Pecan Pie

Pecan pie is our family's favorite pie, there perfect for any holiday, birthday, any occasion. Told you it was our favorite. I got this recipe many years ago and have never strayed, it is so good.
Makes 3 pies
Goes perfectly with my homemade pie shell recipe, makes 3

2 sticks margarine or butter
16 oz. chopped pecans
1 lb. light brown sugar
1 heaping Tbs.self-rising flour (serving tablespoon, not measuring spoon)
16 oz. bottle light corn syrup
1 Tbs. imitation vanilla
6 eggs
3 regular size pie crusts
 Melt butter until melted and set aside. Chop pecans or if you prefer whole, that's fine, set aside.
 In a large bowl add brown sugar. Using a fork, whisk brown sugar around to break down any lumps. Next add a heaping serving tablespoon of self-rising flour and stir until the flour disappears into the brown sugar.

 Add whole bottle of Karo syrup.

Then add 1 serving tablespoon of vanilla and stir until thoroughly combined. Add melted butter. Slowly add into the mixture so it doesn’t splatter until mixed well.
 In a small bowl, crack open six eggs and beat with a fork, fold the eggs into the pie mixture until they disappear.

Add pecans and stir until completely coated. Pour the mixture evenly into the three shells.

Be sure there is the same amount in each pie. Using a spoon, redistribute pecans  to make equal in each pie. I forgot to get a picture before I put on oven so I took a quick one in the oven.
Bake for 45 minutes to an hour at 350. Cook pies until they swell and then fall. At that point they are done.
Remove and cool for about four hours. Pies can be stored on the counter or in the refrigerator.


  1. That is the first thing I am going to eat when we come to your housr for Christmas dinner. :)

  2. Can you believe one of them is already gone! Can't wait til our dinner.