One of the easiest quintessential southern desserts is pecan pie. This recipe is so simple, you could make it every night. But don’t. But you could. But don’t. It’s easily customizable for folks who like their pie just a little sweet or for those who like a little pie with their sugar. However you like it, you’ll be licking your fingers and asking for more.
What I used:
1 regular pie crust or 8 mini pie crusts
3 eggs, beaten
1/2 cup white, light brown or dark brown sugar
(Note: omit sugar if you like a not-so-sweet pie or add an additional 1/2 cup sugar if you like a sweeter pie.)
3/4 cup dark Karo syrup
4 TBSP butter, melted
2 TBSP vanilla extract
1/2 tsp salt
1 cup pecan pieces
What I did:
Preheat oven to 325 degrees.
Prepare pie crust per homemade or store-bought instructions. I used eight store-bought mini crusts that came in a package. I let them come to room temperature and pierced them with fork holes along the bottoms and sides. Brush with an egg wash if desired. Set aside.
Beat eggs. Add the sugar, syrup, butter, vanilla extract and salt, and mix well. Then, fold in the pecans and mix well.
Pour into pie shell(s).
Bake for about 25-30 minutes if using mini crusts, 30-35 minutes if using one large crust. Pie should not jiggle when done. Cool and serve.
This recipe has a firm consistency and lots of pecans. Enjoy!