Pecan Pie

This is my Grammie Abbott’s traditional pecan pie that my Mom makes every Thanksgiving in honor of Grammie. It’s an old-school recipe without any fancy fixings – it’s extremely easy to whip up but the nostalgic taste can’t be beat! I always found it best when finished with a dollop of cool-whip! Thanksgiving is no time to skip on homemade pie crust, so I recommend using my Pastry Pie Crust Recipe – however, in a pinch a pre-made refrigerated pie crust from the store will work.

Grammie Abbott's Pecan Pie
Yields 8
This Pecan Pie combines a crisp and buttery pastry with a deliciously rich, sweet, dense, and chewy filling that is loaded with toasted pecans!
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Prep Time
5 min
Cook Time
1 hr
Prep Time
5 min
Cook Time
1 hr
Ingredients
  1. 1 cup Karo dark corn syrup
  2. 3 eggs
  3. 1 cup sugar
  4. 2 tablespoons butter, melted
  5. 1 teaspoon vanilla
  6. 1-1/2 cups (6 ounces) whole pecans
  7. 1 (9-inch) unbaked pie crust
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix corn syrup, eggs, sugar, butter and vanilla in a large bowl. Stir in whole pecans. Pour filling into pie crust.Bake on center rack of oven for 60 to 70 minutes.
  3. Cool for 2 hours on wire rack before serving.
Notes
  1. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan.
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