Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Christmas, Holiday Treats, Pies, Thanksgiving
Yields or Serves:
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This was the pecan pie that my mother made every Thanksgiving. I didn’t appreciate this pie as a child, but I certainly appreciate it as an adult.
- 3 Large Eggs
- 1 Cup Dark Corn Syrup
- 1 Cup Sugar
- 3 Tablespoons Butter (Melted)
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups Chopped Pecans
- 1 Unbaked 9 Inch Pie Crust
- Preheat oven to 350 degrees.
- In medium-size bowl beat eggs. Add corn syrup, sugar, melted butter, and vanilla. Stir until well blended. Stir in chopped pecans. Pour filling into unbaked pie crust.
- Place in oven for 50 to 55 minutes until pie is done (insert knife in center and if it comes out clean pie is done). Remove from oven and transfer to wire rack to cool.
- Serve with vanilla ice cream or whipped cream.
- Makes 1 pie.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
