I am pretty much the only one in my family who likes pecan pie so I had never made one until a few years ago. I enjoy it on occasion when I go out, but it’s such a rich pie there is no way I could eat a whole pie myself and I doubt if it would freeze well.
I do a fair amount of baking for our church and for the Lakeview bake sales, so I decided I could bake pecan pie for those functions. When I was looking for a recipe I wanted to try, they were all pretty much the same except some called for dark karo syrup and some light. I decided I would use half of each. The first time I made this pecan pie for a Lakeview bake sale I was asked for the recipe. They usually sell before the sale even officially starts!
I made pecan pies a couple of years before I actually tasted one after baking it for a church supper. To me all pecan pies taste pretty much the same. At least I never have tasted one that I didn’t like!! Here is my recipe for pecan pie!
Kentucky Pecan Pie:
1/2 cup white corn syrup
1/2 cup dark corn syrup
1 cup brown sugar
1/3 tsp salt
1/3 cup melted butter
1 tsp vanilla
3 whole large eggs, slightly beaten
1 heaping cup whole pecan halves
9 inch unbaked pie shell
Combine syrup, sugar, salt, melted butter and vanilla; mix well. Add slightly beaten eggs. Pour into a 9-inch pie shell. Sprinkle pecans over all. Bake in preheated 350 degree oven for about 45 min. Cool completely. Top with ice cream or whipped cream.
I once thought the pie shell didn’t seem very full so when making two pies I made three recipes of the filling. It bubbled all over in the oven, so that isn’t a good idea! The filling sort of puffs up when it bakes. Have a great week!