I wanted to share the pecan pie recipe that I use. I copied this recipe out of my paternal grandmother's recipe box when I was in college. I think she may have gotten it from my aunt Marlene, but I don't know that for sure. Truthfully, I don't remember Granny ever making this pie, but my mother does, and Mom was the one who told me that it was very good. I talked about this recipe way back in my first post about baking pies, and I showed a picture of the one that I dropped on the floor of the summer kitchen.
That was very depressing, but this year everything worked extremely well.
This recipe has proportions for both 8" and 9" pies, so the first thing you need to do is to line the pie pan of your choice with an unbaked crust. You can find the recipe that I use for pie crust here.
|Please pardon the quality of this photograph. This is the butter|
melting in the warming oven.
|The granulated sugar, salt, and butter.|
|The eggs ready to be beaten into the butter/sugar mixture and the|
dark corn syrup measured and ready.
Pour the custard mixture into your pastry-lined pie plate.
|Another poor picture. I need to hire a photographer.|
Bake in a moderately hot oven (375 degrees Fahrenheit) until the custard is set and the pastry is nicely browned. This usually takes about 40 - 50 minutes. The custard will mound up in the center, and a knife inserted halfway between the edge and the center should come out clean.