Holidays bring family gathering and food. The main course is normally my expertise, but baking is quickly becoming a major aspect of my time in the kitchen. Cakes, cookies, and pies never stay around long! When it comes to pies, my family loves two more than any others. Pumpkin and Pecan! Since I grew up in southern Mississippi, these two pies are the first on my list as well!
Pecan’s are by far my favorite nut. I remember as a child getting to go harvest pecans at a friend’s house. Though I could eat them all day long, pecan pie is by far the best recipe to use them for! Here is a recipe straight from my grandmother’s recipe box. It is so simple, and oh so yummy!
Classic Pecan Pie Recipe
- Pecans, 1 cup finely chopped
- 3 eggs
- Sugar, 1 cup
- Vanilla, 1 teaspoon
- Salt, 1/8 teaspoon
- Light Corn Syrup (like Karo), 1 cup
- Unbaked Pie Crust
Preheat your oven to 400 degrees. In a mixing bowl, lightly whisk eggs. Add in sugar, syrup, vanilla, and salt. Mix on low-speed for 1-2 minutes. Add in pecans and mix on low for one minute. Pour mixture into unbaked pie crust. Place pie on a metal baking pan. Prior to baking, the mixture is very thin but will puff up as it bakes. Sometimes, It will cook over (this is why you have the pan underneath). Bake pie for one hour. Pie is done when a knife is inserted and comes out clean. Place pie on cooling rack. Let cool slowly!
This recipe is very rich, so smaller portions are more than enough. It can be served hot, warm, or even cool. This Classic Pecan Pie recipe is sure to be the star desert at you next get together.