In our house it is simply not Thanksgiving without a pecan pie or two. Everyone has their favorite recipe I’m sure, but this one has stood the test of time. It is my mother-in law’s recipe and I assure you it is delicious! Everyone wants to take a piece or two home with them when she makes one so I usually make one at thanksgiving because it is my hubby’s favorite. Here is the recipe, I hope you enjoy it.
4 farm fresh eggs
3/4 cup sugar
1 cup dark Karo syrup
3 Tbsp melted real butter
1/2 tsp salt
1 tsp vanilla
1&1/2 – 2 cups chopped pecans
Beat eggs, by hand, in a large mixing bowl. Add the remaining ingredients. Mix well. Pour filling into a deep pie shell.
Bake 10 minutes at 450 degrees. Reduce heat too 300 degrees and bake for about 50 minutes.
A knife inserted halfway between crust and middle should come out somewhat clean, not gooey.
* helpful hint* cover the edges of the crust with foil if you don’t have one of those helpful little pie crust covers so the crust doesn’t over cook.