When I was in high school, my parents and I drove from southern California to Maine (and back) on a summer road trip. I have so many wonderful memories of that vacation. Yes! It was a lot of togetherness in the car (perks of being an only child, I had the backseat to myself!). But I saw so much of our beautiful country and I’m so grateful my parents planned the trip. A highlight was eating my first lobster in Maine. For my mom, it was having a slice of this pecan pie every night after dinner. The owners of the inn shared the recipe with my mom upon our departure. It’s become a regular staple at our house ever since.
I love topping this pie with my homemade whipped topping…I sweeten it just a bit and add a little cinnamon. Indulge on National Pecan Day!
- 4 eggs
- 1 cup sugar
- 1 Tbsp flour
- 1/2 tsp salt
- 1 cup dark Karo syrup
- 1/4 cup butter, melted
- 2 tsp vanilla
- 1 cup pecan halves
- Preheat the oven to 350°F. Spread the pecan halves on the bottom of an unbaked 9” pie shell.
- Beat the eggs well in a medium-size bowl. Combine the sugar, flour, and salt in a separate bowl. Combine the corn syrup, melted butter, and vanilla in a third bowl and set the syrup mixture aside.
- Pour the dry ingredients in with the eggs and mix well. Then, spoon the egg mixture over the pecans. Slowly and carefully pour the syrup mixture on top. Bake for about 50 minutes, or until golden brown and the center of pie is gently set.