I’m a dessert girl. My Pinterest boards all have around the same amount of pins and then there’s my dessert board. At least 4 times the pins of my other boards. What can I say, I have a sweet tooth! So when it comes to Thanksgiving, I’m all over dessert. Truthfully, I always have room for dessert or I at least save room for it. But with Thanksgiving, room or not, I’m going for the pie! Our family always has pumpkin pie and pecan pie. I’ve always been team pumpkin. But after marrying Steven, I’ve had to master pecan pies, too.
I always thought pecan pie would be really hard to make. I mean, you can get too much easier than pumpkin pie, so naturally pecan pie had to be a difficult one to manage. However, I was seriously wrong about that! It’s so easy and Steven (who is the official taste tester for this blog, in case you didn’t know!) said I shouldn’t change a thing about Grandma’s recipe.
The funny part about this being my Grandma’s recipe is that she isn’t southern. Maybe that’s just me, but pecan pie to me screams the south so I feel like her recipe should have been concocted in a southern state. However, it was not but it is still southern taste bud approved.
- 1 tablespoon butter, melted
- 1 cup brown sugar
- 2 tablespoons flour
- 1 cup white corn syrup (Karo)
- 3 well beaten eggs
- 1 teaspoon vanila
- 1 cup chopped pecans
- 1 pie crust (how to make your own homemade!)
- Preheat oven to 350
- Mix well beaten eggs and butter
- Add brown sugar and flour and mix well
- Add syrup and vanilla
- Add nuts and mix all ingredients together
- Pour into unbaked pie crust
- Bake for 55-60 minutes or until firm
Amount Per Serving: Calories: 0Total Fat: 0g