“My memory goes back to the 1950’s when my great-Aunt Concetta (who was my third and fourth grade teacher, by the way!) used to make this exact pecan pie recipe often. It was one of her favorites, as is mine.
It is one of those old-fashioned, fool-proof recipes that cannot be improved upon. This classic has had many variations through the years, but I really still enjoy this simple one. It is delicious and comes out perfectly every time. Enjoy!”
Servings: 8 Cook Time: 50 minutes
INGREDIENTS:
1 pie shell, unbaked3 eggs, beaten 1 cup light corn syrup
1 cup pecans
1 teaspoon vanilla extract
1 cup sugar
8 pecans, to decorate top DIRECTIONS: 1. Preheat oven to 450°.
2. In a large bowl, mix eggs, corn syrup, pecans, vanilla, and sugar.
3. Pour into pie shell.
4. Decorate top of pie with additional 8 pecans.
5. Bake at 450° for 10 minutes, then reduce oven to 350° and continue baking for 40 more minutes. It will be a little shaky when you take it out. Do not over bake.
6. Cool pie on wire rack.
7. Store pie covered in refrigerator. Nutritional Information: Pecan Pie
Serving Size: 1/8 of recipe
Servings Per Recipe: 8
Amount Per Serving: 1 slice
Calories: 311
Calories from Fat: 89
- % Daily Value *
- Total Fat 10g 15%
- Saturated Fat 1g 5%
- Cholesterol 54mg 18%
- Sodium 52mg 2%
- Total Carbohydrates 56g 19%
- Dietary Fiber 2g 6%
- Protein 3g 5%
- Sugars 54g
- Vitamin A 2%
- Vitamin C 0%
- Calcium 1%
- Iron 3%
- * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
What a beautifully simple pie! I can’t wait to try it! 🙂
thanks! Let me know if you try it!