One of the best things about our Thanksgiving Meal is dessert, namely my Pecan Pie.
Many folks I know have told me they don’t care for Pecan Pies. They tell me it’s too sweet and too gooey. This might be true until they try my version of Pecan Pie. Over the years I’ve converted many of my friends and family into Pecan Pie lovers!
My son-in-law, Shedrick, born and raised in the South, home of Pecan Pie, has never liked the pie until he tried our recipe. Now it’s a staple at their Thanksgiving Table too. Pretty much the same story goes for my other son-in-law, Joel, (he loves it so much he always persuades my daughter make extra pies to share with the single soldiers in his unit every Thanksgiving!), and my daughter-in-law, Sheena (whose father is a pastry chef at one of the big name resorts, says my pies are better than her dad’s!).
I read somewhere long ago that Pecan Pies were a type of custard pie, yet the popular traditional pie recipes omit one big ingredient for custard pies, cream! That’s why the pies are gooey and runny, too much syrup in my opinion. Years ago I went in quest for a “good” Pecan Pie recipe, perhaps I should say “different” recipe. One that would not be gooey and syrupy, and be more like the custard I read about.
Believe it or not I came across a recipe in a box I had purchased from the flea market. I tried it and my husband loved it! It was our first Thanksgiving as a married couple, so they were no kids yet, but I’ve been making this pie since. Actually over the years during one of our many moves I had somehow lost the recipe. I was devastated! But I rallied and came up with my own version which turned out the same if not better than the original recipe.
My pies are not gooey, syrupy, or too sweet. They are somewhat creamy and just sweet enough. This weekend I baked 6 pies for Thanksgiving, I only have 3 left! My family wiped one out after our Sunday night barbecue, my son took one home, and my husband too another one to work to share with his employees. My brother-in-law in California is requesting a pie, but I’m not sure how that would work, I told him I’d just share the recipe!
Anyway here’s my holiday gift to you, my Pecan Pie recipe! Enjoy and have a great Thanksgiving!
1 1/3 cup Karo Dark Corn Syrup
1 1/3 cup sugar
1 1/2 cup heavy whipping cream
3 Tbls. melted butter
1 1/2 tsp. pure vanilla extract
2 cups pecans
2 unbaked 9″ deep dish pie crust (frozen or your favorite crust recipe)
Pre-heat oven to 350 degrees.
Prepare pie crusts and set aside.
Mix Karo syrum, eggs, sugar, and cream together until all sugar dissolves.
Stir in melted butter, vanilla, and pecans.
Divide between 2 pie shells.
Bake for 60-70 minutes or until tester comes out clean.
Cool completely before serving. If you cut into the pie before it cools it will fall apart.
I like to refrigerate before serving, for easier cutting. My husband and son prefer it warm so they zap their slices in the microwave for 15 seconds.