Simple Pecan Pie

November 20, 2013

I’ve had a few emails from people asking me to repost my great grandmother’s recipe for pie for next week’s Thankful Feasts of Pie Palloozas. This recipe is so simple and so Texas. It’s been created eleventy trillion times in my old kitchen turned new kitchen that still looks cool like the old kitchen. You are going to love it. Related: The big kitchen re-do is so close to being done and the big reveal is coming oh so soon. Just one more thing to do. But in the meantime, I’m picking pecans off the trees and making pies. If you’re close, come over for pie. If you’re not close, it’s really so easy to do this in your own kitchen.

So here you go.

My Great Grandmother’s Pecan Pie

What You’ll Need:
3 Eggs
1/2 cup Light Karo Syrup
(the original recipe calls for a full cup, but I like it a bit less sweet)
½ cup of sugar
2 teaspoons of vanilla
1 Tablespoon of softened butter
(You can also add 1-2 teaspoons of bourbon for a little kick. My great grandmother did not do this. I totally do this.)

What You’ll Do
Preheat oven to 375 F. Mix together eggs, syrup, sugar, vanilla, softened butter. Pour it in a pie shell and arrange pecan halves on top. Bake pie on the bottom shelf of the oven for 20 minutes. Move the pie up to the middle of the oven, reduce the heat to 325 F, and bake for 20-25 more minutes.


Happy Pecan Pie, y’all.

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1 Comment

  • Reply Kathleen November 22, 2013 at 12:30 pm

    Question? Do you pre-bake the pie shell before you put in the filling?

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