What’s better for Thanksgiving than Pecan Pie!!!! This is Uncle Bob’s specialty and he makes it once a year at Thanksgiving!
It is so good and caramelly with the pecans, it makes you as they say, want to slap your mama!
This one is so easy and soooo gooood!! You can mix it up in about 10 minutes! Be sure to use the Dark Karo Syrup, you won’t believe the difference it makes!
I am horrible at making pie crust. I use the roll up kind in the refrigerator section with the canned biscuits.
1/3 Cup Brown Sugar, Packed
2 Tablespoons Butter, Melted
1 1/4 Cups Dark Kayro Syrup, Has to be Dark
1 1/4 Teaspoons Vanilla Extract
1 1/2 Teaspoons Flour
1/4 Teaspoon Salt
3 Whole Eggs
1 1/2 Cups Pecan Halves
Pre-heat oven to 375°F.
In large bowl, beat brown sugar, butter, corn syrup, vanilla, flour, salt and eggs with whisk until well blended.
Put Pecans into unbaked pie crust.
Pour filling into crust over pecans.
Bake 30 minutes or until filling is set in the center.
You may need to cover the edges of the crust at 15-20 minutes to keep from over browning.
Cool completely, it normally takes 2-3 hour.
Refrigerate, if there’s any left!