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!
I love topping this pie with my homemade whipped topping…I sweeten it just a bit and add a little cinnamon.
- 4 eggs
- 1 cup sugar
- 1 tbsp flour
- 1/2 tsp salt
- 1 cup dark Karo syrup
- 1/2 cup butter, melted
- 2 tsp vanilla
- 1 cup pecan halves
- Preheat the oven to 350°.
- 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.
- 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.