No guilt. I’m not using my mom’s pecan pie recipe for Thanksgiving. In fact, I haven’t used it for a many years. Why? Oh, it’s delicious. But it’s not an easy recipe and I want to use a recipe that is BOTH easy and delicious! My family loves my pecan pie and of course they really don’t care whose recipe it is.
HERE is the recipe:
Beat 3 eggs thoroughly with 1/2 cup white sugar, a dash of salt, 1 cup dark corn syrup and 1/3 cup melted butter. Add 1 cup pecan pieces.
Pour into a 9-inch unbaked pie crust. Add 1/4 to 1/2 cup more pecan pieces or halves. . . Until you have as much on the pie as you want.
Bake in a 350 degrees oven 50 minutes or until a knife inserted halfway between the center and edge of the pie comes out clean.
Cool. I mean let the pie cool. And I mean: COOL!
Because what recipe could be easier?!? AND it really IS delicious!
I always try to give credit where credit is due in regards to where recipes originate. My ex-sister-in-law gave me this recipe. (What can I say? Family is complicated!)
My mom’s recipe is in the pic below. I love it because it was my mom’s. But seriously, why mess around with a thermometer and temperatures when I don’t need to? The ingredients are similar and sometimes I still add the teaspoon of vanilla. If I run low on dark corn syrup, I add light corn syrup. The real secret? Use real butter and don’t skimp on the pecans.