Sunday, January 09, 2011

Pecan Pie

This time of year is great for baking.  The house is filled with the aroma of a delightful dish.  Would you believe that just recently I have learned how to make a pecan pie?  I would look at them in the store and think that they would be so hard to make.  I sure was wrong.  The key to this pie is making sure it is done in the middle.  A couple of times it didnt get done in the middle and I had to put it back in the oven to cook.  It is very embarassing especially when company is over.  Oh well, that is how it is when one is trying a new recipe.  This recipe is not for those watching their calorie intake. 


1 cup of light corn syrup
3 eggs
1 cup of sugar
2 TBS butter, melted
1 tsp vanilla extract
1 1\2 cups pecans
1 unbaked 9 inch deep dish pie crust

Stire the first 5 ingredients thoroughly using a spoon.  Mix in the pecans.  Pour into the pie curst.  Bake on the center rack of over for about an hour.  Cool for 2 hours.  The pie is done when the center reaches 200 degrees F. Tap center surface of the pie lightly, it should spring back when done. Enjoy!


  1. My problem was with the outer crust turning too dark because I was cooking them long enough to get the middle done, learned to put a ring of aluminum foil around the crust to prevent that. It is a southern favorite here.

  2. That is correct and I forgot to mention that in the directions. Thanks for bringing that to my attention.

  3. Esalaam,

    I love pecan pie! I only recently found pecans here in Algeria. There is no corn syrup here, Morocco also - would honey work?

  4. Yes you can substitute honey for syrup. I like the light syrup, so you may want to use golden honey if you can find it.

  5. Hello. You have very good recipes.

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