December 23, 2018

Recipe: Classic & Easy Pecan Pie

This time of year is one filled with family and tradition — one of which includes my mom's pecan pies. She's been making them by the batch to give as gifts every holiday season since before I was born. The recipe was passed down from her mother and as a kid, even though I loved watching mom bake these pies, the filling was too rich for my liking. As an adult, I've developed a taste for them and look forward to a single slice once a year at Christmas. I hope you enjoy this family recipe as much as we do.

Image by Ali Williamson

This recipe makes enough filling for a single deep dish pecan pie. If you like the idea of making pies in batches or to give as gifts, doubling it will make enough filling for three 9 inch pie crusts.

1/2 cup sugar
1 tablespoon flour
1/2 cup (1 stick) melted butter
3 eggs, beaten
1 teaspoon vanilla
1 cup dark Karo syrup
1 cup pecans

Prepare your favorite pastry or thaw frozen pie crusts, then prick with a fork. Bake crusts for 3 minutes in a 450° oven. Use an egg beater to mix ingredients in order listed in a large bowl. Pour filling into pie crust and return to 450° oven for 5 minutes. Reduce heat to 350° and bake until firm in the center, 30 to 45 minutes.

Serve with a dollop of whipped cream or spoonful of vanilla ice cream for an added touch of cheer.

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