Thanksgiving week is a great week to share some true family favorites--they always end up on our holiday tables, and this week will be no exception! This is my great grandmother's recipe and it is the best pecan pie I've ever eaten. Part of the secret is one of those nebulous, vague things: cooking it just the right amount of time (longer than most recipes). But it's worth the attempt!
- 3 eggs, beaten
- 1 c. sugar
- 1 c. dark karo
- 1 t. vanilla
- 1/4 c. butter (1/2 stick)
- 1/4 t. salt
- 1 c. pecans plus a few halves to decorate the top
- 1 uncooked pie crust
- Mix sugar and butter; add eggs, vanilla, salt, karo, and pecans.
- Pour into uncooked pie crust. Decorate top with reserved pecan halves.
- Bake at 400 degrees for 15 minutes; then turn oven down to 350 degrees and continue to bake until middle jiggles only very slightly when shaken and top is quite brown, about 45 more minutes. Watch crust to make sure it doesn't brown too much. You may need to cover just the crust with foil strips about half way through cooking time.