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My husband and my father both love pecan pie. In fact, there’s a funny story that’s part of the pecan pie lore of our family. When my dad was in college at LSU many years ago, he would save up his money all week (he wasn’t exactly rolling in dough) so he could go have a slice of Mother Baker’s pie at a local restaurant. It turns out that Mr. Math Tutor’s father was a waiter at that restaurant during some of the time that my dad was at LSU, so Mr. Math Tutor’s dad may have served my dad some of that wonderful pecan pie so many years ago!
One of the greatest baking compliments that I ever received was when my dad told me that my pecan pie was almost as good as Mother Baker’s. I felt so honored!! I made Mr. Math Tutor a pecan pie this week as a belated birthday gift, so I thought I’d share my recipe with you. This recipe is based on the pecan recipe you can find on the Karo syrup label, but has a few changes that I have made.
- 1/2 cup dark Karo corn syrup
- 1/2 cup light Karo corn syrup
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 3 eggs, slightly beaten
- 2 Tbsp butter, melted
- 1 tsp. vanilla
- 1 1/4 cup pecans
- 1 unbaked 9-inch deep dish pie crust (I use frozen)
- 1. Stir together first five ingredients.
- 2. Arrange pecans in the pie crust to make a nice design (or just spread on the bottom if you’re in a hurry!)
- 3. Pour filling over the pecans which will now rise to the top.
- 4. Bake at 350 F for 50-55 min until knife inserted in the middle comes out clean or internal temp reaches 200 F. I also find it helpful to bake it on a cookie sheet or pie pan.
Enjoy!! Now, go Tempt My Tummy Tuesday to see what great ideas other women have posted. Go. Now. Did you hear me? Oh – you want to write down this recipe? OK. Go ahead. Done, now? Good. Go visit that site and get even more great stuff!