Pecan Pie

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.

About Michele (the Author)

Growing up in Vicksburg, MS, Michele experienced a wonderful culinary experience, from seafood to ethnic foods, Lebanese and Greek! Married to John, we have two sons who have kept me busy in the kitchen. Hence, my need for good, quick food. After taking a few cooking courses, I love the learning process with tips and recipes from friends and family members. I have contributed and help produce several cookbooks for volunteer organizations. My second love is gardening which plays into my love of cooking. Nothing is better than fresh herbs used in recipes. My favorite hobby is baking, and sampling the yummy treats, they go hand in hand. Which contributes to me still being an avid fast walker, love of the outdoors and gardening, and I still carry Sting-Kill with me everywhere!