Recipe by Amber Franks
This was my first attempt at making a pecan pie. My intention was on taking the “stress” off my mother-in-law during Thanksgiving & making all the desserts. I have always HAD Pecan Pie at Thanksgiving, but never MADE it…..Let me tell you, this is THE easiest recipe!!! Everyone loved my trial run, so now I have three more to make for Thanksgiving Day! I hope you enjoy this recipe as much as we have!
1 c karo light corn syrup
1 c sugar
3 eggs, well beaten
2 Tbsp butter, melted
1 tsp pure vanilla extract
1 1/2 c pecan halves
1 9 inch, deep dish frozen pie crust
1. Preheat oven to 350 degrees. Place cookie sheet in oven while preheating.
2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into frozen pie crust.
3. Place pie on baking sheet in center of oven. Bake 60-70 minutes. To check for doneness- Tap center surface of pie lightly – it should spring back when done. If pie crust is over-browning, cover edges with foil.
4. Cool for 2 hours on wire rack before serving.
Last Step: Don’t forget to share!