Noticing a large bag of plain pecans in the cupboard this holiday season, I got the idea to make pecan pie. Here’s how I did it.
Pecan Pie, Texas Style
- 1 whole frozen Unbaked Pie Crust
- 1 cup White Sugar
- 3 Tablespoons Brown Sugar
- 1/2 teaspoon Salt
- 1 cup Dark Karo Syrup
- 3/4 teaspoons Vanilla
- 1/3 cup Melted Butter (salted)
- 3 whole Eggs, Beaten
- 1 cup Chopped Pecans
- 1/2 cup Whole Pecans
- Cool Whip as desired
- Pre-heat the oven to 350º.
- Allow the frozen pie crust to thaw for about 10 to 15 minutes, then poke several holes in the bottom using a fork.
- Place the whole pecans on a sheet of foil or in a pie tin and toast in the oven for about 8 minutes.
- Place the pie crust in the oven and allow to toast until lightly browned, about 5 to 10 minutes, then remove from oven.
- Mix sugar, brown sugar, salt, karo syrup, butter, eggs, and vanilla together in a bowl.
- Pour the chopped pecans into the pie crust.
- Pour syrup mixture over the top, then arrange the full pecans on the surface.
- Cover the top gently with foil and bake at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
- NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking times vary.
- Allow to cool for several hours.
- Serve in thin slivers with a dollop of cool whip.
No wonder the pecan is the state tree of Texas!