“This recipe is from my late Louisiana grandmother, saved in our handwritten family cookbook. It's the only pecan pie recipe I've ever used (or probably will ever use)--it's just perfect. For a real treat, grab a piece while it's still gooey and warm from the oven (or reheat it in the microwave!) and top it with a scoop of ice cream (vanilla bean, French vanilla and butter pecan are all heavenly choices).”
READY IN:
1hr 10mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 3 eggs, slightly beaten
  • 1 cup Karo syrup
  • 1 tablespoon butter, melted
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 34-1 cup pecans, coarsely chopped
  • 1 uncooked pie crust

Directions

  1. Mix eggs, Karo syrup, butter, salt, vanilla, sugar and pecans.
  2. Pour into 9-inch pie pan or plate lined with the uncooked crust.
  3. Bake at 450 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake until a knife inserted in the center comes out clean (about 35-45 minutes).

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