Chestnuts roasting on an open fire, I love the song and it always reminds me of Christmas in the South. While the song is wonderful, pecans are the nut of choice for me at Christmas time. I can’t remember a time when pecan pie was not a dessert offered at the holiday time. The warm soft center complimented by the toasted pecans on the top layer gives decadence new meaning. Warm pecan pie with vanilla ice cream on top makes even the “fullest” diner say “yes” to dessert. Becky’s pecan pie is the perfect finish to Christmas dinner and I hope you enjoy her recipe as much as our family.
Pecan Pie Recipe
- 1 Cup Sugar
- 1 Cup Karo Syrup (white)
- 3 Eggs (slightly beaten)
- Pinch of salt
- ½ teaspoon of vanilla extract
- 1 Cup pecans
- 1 unbaked 9” pie shell
Preheat oven to 350 degrees. Mix all ingredients together and pour into the unbaked pie shell. Start on top rack at 350 until brown about 25 minutes, check at 5 minute intervals.
Then, place on middle rack at 250 degrees until the pie congeals, about 20 minutes.