It’s an easy favorite! Who wouldn’t love this toasted pecan, gooey filling, and crispy light crust? It’s indulgent but wholesome and has all the goodness of coming home. I love pecan pie for more reasons than one but the memory that sticks out most to me is my mama’s recipe. She’d always make at least 2 of her famous deep dish southern pecan pies during the holidays. We NEVER had any leftovers.
What kind of pies did your mama make for the big holiday feast?
Ingredients
1 cup Domino sugar
1 1⁄2 cups corn syrup (I use 1/2 dark and 1/2 light)
4 Eggland’s Best eggs
1⁄4 cup Land O Lakes butter
1 1⁄2 teaspoons McCormick vanilla
1 1⁄2 cups pecans, coarsely broken
1 unbaked deep-dish pie shell
Directions
In saucepan boil Domino sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
In a large bowl beat Eggland’s Best eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
At this point, I like to strain the mixture to make sure it’s smooth and lump free.
Stir in Land O Lakes butter, McCormick vanilla, and pecans and pour into crust.
Bake in a 350°F oven for about 45 to 60 minutes or until set.
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Quick Tip: Breyer’s vanilla ice cream is the best! If you choose to go with ice cream, give it a try!
Thank you Cryer Creek for this great photo.