Pecan Pie
I think I’ve decided to do a “Week of” every month. I did Cupcakes back in August, Pumpkin in October, and Cranberries in November. This month, I’m doing Family Favorites. Living away from my family makes me all nostalgic at the holidays. One way that I like to remember them is to make foods that I remember eating growing up. I already have a Family Favorites tag in my blog, but I sent an email out to our immediate families and asked what everyone’s favorite family recipe was. I got a pretty good response and will be highlighting five of those recipe this week. Be sure to check back every day to check them out.
My older brother C loves pecan pie. He usually is the one who makes it on Thanksgiving. Since we didn’t spend that holiday together and instead we had C and his wife over for dinner a couple weeks later, I decided to make this favorite dessert of his.
We like to keep things simple in our family. This recipe comes from the back of the Karo syrup container. It never fails. We also like to chop our pecans for our pecan pie. I know some people like to leave them whole, but I grew up eating pecan pie like this, so this is definitely how I prefer it.
This was actually the first time I’ve ever made pecan pie because like I said, C always makes it for Thanksgiving. I was nervous that it wouldn’t set up properly. I think the key is allowing the pie enough time to cool. I baked this pie a day in advance and let it cool overnight.
A tip about the crust on this pie. I’m sure we’ve all seen it happen where the pie crust does not want to come out of the pie plate. That’s because of the high sugar content of this pie. Here’s what I do – first spray the pie plate with non stick spray, then flour the pie plate. Roll the pie crust into the pie plate and flour the pie crust. This will help to create a barrier between the very sugary filling and the pie crust so it will come out easily.
Pecan Pie
Yield: 1 pie
Ingredients:
1 cup Light or Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1-1/2 cups (6 ounces) pecans, chopped
9-inch unbaked deep-dish pie crust
Directions:
Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
Using foil strips, cover the edges of the pie crust. Place pie onto a cookie sheet for easy handling.
Bake on center rack of oven for 25 minutes. Remove foil strips and bake another 35 to 45 minutes. Cool for 2 hours on wire rack before serving.
Recipe from Karo Syrup
Check out my week of Family Favorites here.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This is a great post and I love that you and your sister made these together! You know its a favorite when you can make a recipe from memory! Thanks for participating 🙂
Awesome bars! You and your sister sound like me and my sister, so I loved this post extra for that. Great submission, thanks for participating.
Yum, these look SO good! And fairly easy – I will be making them soon!
Love the story that goes with these 🙂 family recipes are the best!
OH YUM!! Those look so freakign gooooood!!
Those look great!!!!!!!!!! MMmmmmm
I suppose if you were fond of chocolate they would be the best dang thing. I’d like the blonde version of this instead. 🙂
You almost make me wish I had a sister instead of six brothers, almost. 🙂
~ingrid
oh my neighbor makes these and they are SO good! Mmmm I’m wishing I had one right about now, thanks for sharing the recipe!
(also glad you enjoyed the taquitos!)
whoa, a whole pack of caramels? this sounds amazing
Oh.my.gosh! I bet these really are the best dang thing ever! I can’t wait to make these to bring to work!
I wonder if these can be made with a plain chocolate cake mix since I don’t have a german chocolate one on hand.
I would think any chocolate cake mix would work
These are close to the Pioneer Woman’s Knock You Naked Brownies except for the frosting. Thank goodness chocolate and caramel are legal!