Mimi’s Southern Pecan Pie

Pecan pie is a southern classic, but not all pecan pies are created equally.  My mother-in-law (aka Mimi) makes a pecan pie that sets the standard for all pecan pies, at least according to our family.

If you are looking for a great pecan pie recipe to try out this year, I can highly recommend giving this one a try.  Let’s get started!

Ingredients:

• 1 cup dark Karo syrup
  
• 1/2 cup sugar
• 3 eggs
• 2 tbs. flour
• 1/2 stick butter, melted
  
• 1 c. chopped pecans
• 1 tsp. vanilla
• 1 unbaked frozen pie shell

Directions:

Combine the syrup and sugar in a medium saucepan and cook it until it reaches “thread stage.”  This simply means it hangs from the spoon kind of like a thread made of sugar.

In a separate bowl, beat the eggs together well; then add the flour and the vanilla.

Pour the hot syrup mixture over the egg mixture and beat it well.

Add the melted butter and the pecans. 

Ah!  Here is where it gets special.  Instead of adding halves of pecans to the top, you are chopping up all that nutty goodness and mixing it all in. 

Pour it all into an unbaked pie shell (we usually get the ones in the freezer section).

Cook 10 minutes at 400 degrees, then lower the temperature to 300 degrees and cook another 20-30 minutes. 

I believe it actually took longer than the extra 30 minutes for mine, but my oven is not a good baking oven.  So, just keep watching it.  You want it pretty much set in the middle, although it may still be a little “jiggly” in the center. 

If you need to, cover the crust with strips of aluminum foil or a metal crust shield to prevent the crust from burning.

Let it cool, cut you a slice, and enjoy a little piece of pecan pie heaven!

Here are some other dessert ideas for you to try:

Old Fashioned Lemon Ice Box Pie

Pepparkakor Gingersnaps

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