I must apologize- as I’ve had pumpkin blinders on that can only be described as borderline (completely) obsessive (you guys forgive me right?) and have forgotten about all of the other fall flavors that are out there.
How..could..I..forget..the..pecan pie?!
This pie is a regular on my Southern Family’s table during all major holidays. In fact, I can pretty much guarantee that my grandmother has one or two in her freezer at this very moment. That’s really the best part about pecan pie- they freeze really well. So double up this recipe and get a head start on your Thanksgiving cooking.
Lastly, the recipe isn’t complicated and I even pondered adding a few “test” ingredients to it like using honey, cinnamon, nutmeg.. but then I decided, why mess with a classic? Sometimes simple is best.
Southern Style Pecan Pie
*3 eggs
*1 cup brown sugar
*1 tablespoon all-purpose flour
*1 cup corn syrup
*2 tablespoons butter, melted
*1 teaspoon vanilla extract
*1 1/2 cups pecans
*Your favorite uncooked pie crust (homemade or store bought)
Directions:
- Preheat oven to 350 degrees
- In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, melted butter, and vanilla.
- Fold in pecans (this just means to stir lightly).
- Pour mixture into pie shell and bake for about an hour. A knife inserted in center of filling should come out fairly clean.
***NOTE: If pie crust is cooking faster than the filling, cover it with aluminum foil for the last 20 minutes of baking. Then uncover and cook for a few minutes more to get the filling top browned.***