Saturday, July 10, 2010

PECAN PIE

This is my mom's recipe for pecan pie. It is truly the best ever. I am from the south and I know my pecan pie. I highly recommend it. This pie has been a part of almost every family celebration since I was born! Mom makes her own pie crust or we use Pillsbury or the frozen Marie Callender's pie crusts. I used the MC one this past time and it was so yummy!

Peggy’s Pecan Pie

pie crust
½ cup of light Karo Syrup
½ cup of dark Karo Syrup
3 eggs – slightly beaten
1 cup sugar
1 tsp vanilla
¼ tsp cinnamon
1/8 tsp. nutmeg
1/3 stick butter
1 ½ - 2 cups of chopped pecans

Let pie crust get to room temperature and put in pie pan and seal edges. In a small bowl – beat 3 eggs with the sugar. Add nutmeg, cinnamon and vanilla. In a medium saucepan, heat the Karo syrups on medium high to high watching carefully – will develop a glaze on top. Remove from heat and add butter to melt. Add Karo mixture to egg mixture. Add chopped pecans. Pour into pie crust and bake @ 300 for about an hour – til middle is firm - not jiggly as I would say.

Enjoy with fresh whipping cream! ( tip for making your own whipped cream - put your bowl and beaters in the freezer for a while - if not going for real whipped cream then use Reddi-wip - best store bought)