Authentic southern pecan pie – sticky, gooey, and rich.
This is the best pecan pie I’ve ever had. My boyfriends aunt & uncle owns a catering business and boy, do they know how to make awesome food. I definitely look forward to holiday events solely for the feast they always bring along with them.
One of my Christmas presents last year was this recipe they e-mailed me. My boyfriend and I always rave about how delicious their pecan pie is. They definitely caught on by making it a mandatory dish at the dessert table.
Recipe from Chef Bill
Ingredients: (makes one pie)
1/3 cup cold butter
1 cup light Karo
1 cup light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 heaping cup roughly chopped pecans
1 regular uncooked pie shell
Mix the first 6 ingredients together in a stand in mixer or you can use a beater. Stir in the pecans and pour the mixture into the pie crust. Carefully place the crust on a baking sheet lined with tin foil. Bake on 325-350 for 45-50 minutes (the middle of pie will rise and be golden brown when done. It might take a couple tries with your oven to find the balance between doneness and proper color)* edited: I found the perfect doneness for mine is for 48 minutes @ 350 degrees. Let set overnight or until completely cooled. Keep refrigerated.