My mom has been making pecan pie the old fashioned way using this recipe since 1973. It looks quite different from other pecan pies you typically see, but tastes much better. This traditional pecan pie was the first pie I ever made, and is a staple at Thanksgiving gatherings in our family.
Old Fashioned Pecan Pie
You will need the following:
– 4 large eggs
– ¾ cup sugar
– 1 tablespoon white flour
– 1 ¼ cups Red Label Karo Light Syrup (brand specific)
– Pinch of salt (a pinch is anything you can fit between your thumb and first finger)
– 1 teaspoon vanilla extract
– 1 ½ cups pecan halves
– 1 frozen 9 inch pie crust
Servings: Serves about 8, depending on how thick your slices are
Estimated time: 1 hour 15 minutes, including prep
Thaw your piecrust, and preheat your oven to 350 degrees. Beat eggs and set aside. Combine flour and sugar, add to eggs. Then add everything else, including the pecan halves. Pour mixture into the thawed pie crust. Make sure your pie crust is totally thawed.
Bake your pecan pie at 350 degrees for 10 minutes. Then lower the temperature to 300 degrees and continue backing for 50 minutes. Remove and cool.