Pecan Pie Recipe

by Sandra Merville Hart

My daughter requested that I bake a pecan pie for Thanksgiving dinner this year. It’s a favorite for my son-in-law. Because he rarely eats dessert, I hoped this meant he’d allow himself to splurge at the meal. I’ve made the pie using this recipe before and it’s always been a hit.

Ingredients

3 eggs, beaten

2/3 cup sugar

¼ teaspoon salt

¼ cup butter, melted

1 cup dark corn syrup

1 cup pecan halves

Preheat oven to 375 degrees.

Prepare pie crust for 9” pie. Line the pie plate with the pastry.

Blend together the sugar, salt, and butter. Stir in the beaten eggs. Add the corn syrup and stir until blended.

Beat with an electric mixture for one minute. Pour mixture onto prepared pie crust.

Lay the pecans in a circle on top of the filling. Don’t press the nuts into the pie filling. Then add another circle inside the outer ring. I placed 1 pecan in the center that submerged during baking.

Bake at 375 degrees until set, about 40-45 minutes.

Refrigerate until serving.

This deliciously sweet and nutty pie was a hit with the adults. The children were happy with Jello.

The pie filling only takes about 5 minutes to prepare. The longest part is arranging the pecans on top and that doesn’t take long either.

Enjoy!

Sources

Betty Crocker’s Picture Cook Book, Macmillan and General Mills, Inc, 1950.