We all look forward to Mom’s Pecan Pie, it’s the perfect dessert for a holiday meal.
There are cookbooks from Texas that are dated in the late 1800s that suggest that this is where the recipe first came from. My parents were stationed in Corpus Christi and this is where Mom first made it. The following recipe is from her recipe box”
You will need nine-inch chilled unbaked pie crust on stand by in the fridge. Preheat oven to 350 degrees.
Ingredients:
1 1/4 cups sugar
3/4 cup corn syrup
1/4 cup butter
1/2 teaspoon vanilla
3 large eggs
1 1/2 cups chopped large chunks to whole pecans to put in the pie filling.
1 cup whole pecans to place on top after the pie is right out if the oven — Optional but very good.
Mix together in a medium saucepan the butter, sugar and the light or dark corn syrup. You can mix the taste up by using the dark corn syrup for a more caramelized flavor or use the light for a lighter flavor. My Grandma would use a combination of what ever she had on hand. Your family’s choice entirely!
Heat until sugar is dissolved and not grainy and the butter is melted. Stir in the vanilla and set aside, removing from heat. Whisk the eggs together until frothy than add them to the warm sugar mixture stirring quickly so not to have the eggs scramble.
Take the chilled pie crust out of fridge, place on baking sheet for easy handling. Sprinkle the pecans evenly over the bottom of the pie shell and pour the pie filling into the crust. The sugar mixture settles and the pecans will float to the top. That was my favorite part as a kid!
Bake the pie for 50-55 minutes or until the top is lightly browned taking a peek after the first 20 minutes of bake time, if the crust is browning to fast I would put some foil over the outside edges. Continue baking until the top has browned or reaches 200 degrees in the center of the pie using a instant read thermometer.
Remove finished pie from the oven and place on a wire rack to cool completely. Let set at room temperature for at least 2 hours. You can make this the day before, putting in the fridge over night, taking it out to get back to room temperature about 2 hours before serving.
Best served at room temperature.
Enjoy!
