I don’t know about your family, but in my family, Pecan Pie is required at Thanksgiving (and sometimes Christmas too!). We are Pecan Pie people!
I am usually in charge of bringing 3 or 4 desserts to my family’s Thanksgiving supper, so I created this really simple Pecan Pie recipe years and years ago because it’s always fast, always looks pretty, always delicious and always all gone by the end of the night.
1 uncooked pie crust (either store bought or homemade)
1 1/2 cups chopped pecans
3 eggs, lightly beaten
1/2 cup sugar
1/2 cup brown sugar
1 cup light Karo Syrup
1 teaspoon vanilla
Preheat oven to 325 degrees.
Fit your pie plate with your uncooked crust. Set aside.
In a clean skillet over medium-high heat, toast up your pecans just a minute or two. Remove from heat.
In a large mixing bowl, combine your eggs, sugar, brown sugar, Karo Syrup and vanilla with a spoon. Stir in your toasted pecans. Pour pecan mixture into your prepared pie plate and bake 50 to 55 minutes or until the crust is lightly brown and the center is pretty set.
Remove from oven and allow to cool at least an hour before slicing and serving. If you’re waiting to serve this pie later in the day or the next day, store in the refrigerator until you’re ready to slice and serve.
So simple and so delicious. Pecan Pie people rejoice!