I have never really cared for pecan pie.
Many may gasp, but I didn’t grow up with it, and pecans were never my favorite.
Gimme peanuts and chocolate or ooooo…cashews…but pecans?
Not so much.
So when I took pie orders for Thanksgiving, I had to do a little research, and asked for Pecan Pie loving
I had quite a few takers.
This pie got RAVE reviews. I found it at a blog that I have always had wonderful luck with recipes
“Gimme Some Oven” — first off, what a clever name! and when I read her post on this pie, it made my heart happy. It was all about her grandma, this is her grandma’s pie recipe.
I hope you enjoy it as much as the pecan pie lovers in my life did!
This recipe comes from:
- 1 pie crust PRE-BAKED
- 1 cup sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 4 eggs beaten
- 1 stick of salted butter
- 2 cups pecans
Preheat oven to 350 degrees for pie.
In a medium bowl whisk together sugar, corn syrup, vanilla, salt and cinnamon. Add eggs and whisk until smooth.
In a small saucepan, melt butter and heat for about 4-5 minutes, until butter becomes brown and fragrant. Stir often. Pour butter into the sugar mixture and whisk to combine. Stir in pecans and pour into prepared crust.
Bake for 50-60 minute or until center is set. If your crust edges begin to get too brown, you can remove pie and cover crust with foil.
Cool pie on rack for 3-4 hours before slicing and serving.
Amount Per Serving:Calories: 5069 Total Fat: 305g Saturated Fat: 91g Trans Fat: 4g Unsaturated Fat: 195g Cholesterol: 987mg Sodium: 4059mg Carbohydrates: 580g Fiber: 25g Sugar: 478g Protein: 55g