Pecan Pie

21 Nov

There’s not an easier pie to make than pecan pie!  Especially if you use a purchased pie crust like I did for this one.  This is a great recipe that I’ve used many times.  It always turns out well and is never runny like some pecan pie recipes.  I baked this one for our middle school Bible Club’s bake sale.  They are trying to raise enough money to buy items for villagers in a third world country.  If you have time (and are not taking it to a bake sale) a homemade pie crust would be even better.  There’s an easy recipe for one in another post.


3 eggs

1/2 cup sugar

1 cup dark corn syrup (such as Karo syrup)

1/8 teaspoon salt

1 teaspoon vanilla

1/4 cup margarine or butter, melted (this is 1/2 stick or 4 Tablespoons)

2 cups whole pecans (or pecan pieces if you prefer)

1 pie crust

Prepare or purchase a pie crust and line pan with the pastry.  Beat the eggs then add the sugar, syrup, salt, vanilla, and butter.  Beat until well combined. Stir in the pecan halves by hand, not with the mixer. 

Pour into prepared pie shell and bake at 350 degrees for 50-60 minutes. 

 Pie will puff up a little when it’s baked.  When done, center should not jiggle, but be set. 


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