Family Favorite Pecan Pie
by Jodi Squires Fitzgerald, RN, JD
I have been making this recipe for over 30 years. It is one of the recipes my family requests the most. I even have to make extras for them to take home. The original recipe was a handwritten gift from Mama Dip to me when she learned I was moving from Chapel Hill to Florida. I will always be thankful for her kindness. — Jodi Squires Fitzgerald
Ingredients – 8 servings
1 cup of sugar
1 stick of butter
1 cup light Karo Syrup
3 beaten eggs
2 cups largely chopped pecans
and extra whole pecans for the topping
1 unbaked 9-inch pie shell
Instructions
Preheat oven to 350 degrees. In a saucepan, melt the butter. Do not let it brown.
Add the sugar and Karo Syrup and stir over medium heat until the sugar dissolves. Let the sugar mixture cool slightly before stirring in the eggs. When well mixed, add the pecans and stir them in.
Pour the mixture into the pie shell and bake for approximately 45 minutes before adding the whole pecans on the top. Then bake for another 5-10 minutes until the pie is firm when shaken.
Printable version of this recipe
In the Kitchen series – Family Favorite Pecan Pie
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