Thank goodness I only make this pie during the holidays–it’s so darn good. My brother-in-law and I fight for the last piece! To make a beautiful pecan pie, use pecan halves and carefully arrange the halve “face up”. . But to make a pecan pie that cuts easily, use coarsely chopped pecans. Of course, buy the freshest pecans you can find. Here in Arkansas, we are lucky to have freshly gathered and cracked pecans.
Award Winning Grandma’s Pecan PieBy Kristie Rosset
- 3 eggs, slightly beaten
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1/3 cup melted butter
- 1/2 cup dark syrup (such as Karo)
- 1/2 cup light syrup (such as Karo)
- 1 teaspoon vanilla
- 2/3 cup pecans (halves or coarsley chopped
- prepared pie shells (I love the excellent Pastry Dough Recipe from our cookbook, Breakfast & Brunch Recipes)
Preheat oven to 450 degrees.
Place pecans in unbaked pie crust.
Whisk all remaining ingredients together. Pour over pecans.
Bake at 450 degrees for 10 minutes only. Reduce temperature to 300 degrees and bake for 35 minutes.
Pie will be golden brown and set. If it's a little jiggly after 35 minutes, bake a few minutes longer until done.