I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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Doesn’t get much better than homemade pie!
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!