Y’all are gonna love my Dad’s Pecan Pie recipe. This is the best pecan pie recipe. It’s easy to make, delicious, and perfect for the Thanksgiving and Christmas holidays. This is a typical Southern pecan pie recipe, and similar to the Karo syrup recipe.
Whenever I think of pecan pie, I think of my Dad. He’s Tennessee grown, went to college in Georgia, and he knows his pecans.
If I’m at his house for the holidays, there’s a pecan pie. Actually, if I’m around him for the holidays, there’s a pecan pie somewhere close by–and his pies always turn out delicious.
We went down to his house for Christmas this past December and I asked if I could watch him cook up his specialty. I’m excited to share it with you.
Cooking is pretty special to me. We spent time on his parent’s farm each summer during my growing up years, and my grandmother cooked quite a bit for us.
She took the time to show us how to make pie and biscuits (the most important staples in our diet, right?) and so many other treats. So, each time I cook I think of my sweet grandmother and those cherished memories.
What is your favorite memory in the kitchen? Be sure to tell me below in the comments.
Recipe and printable instructions listed below.
Dad brought out the Georgia pecans for this pie–only the best. He used junior pecans in this pie.
He starts off with the eggs. Once he gets them in the bowl, he whips them up a little.
He measured out the dark Karo syrup. I’m kinda wondering if he would have let me take a taste if I’d stuck my finger under there? I had my camera, so I had to behave.
Next, add the butter. How can you go wrong with butter in anything? When that melted butter hits the syrup, oh my, it smells so good.
Add the sugar and vanilla.
Add the pecans and give it all a good stir. Pour it into the frozen pie crust.
If you eat gluten-free, Whole Foods carries a delicious pie crust. He made a second gluten-free pie, and I’ve used the crust in pumpkin pie’s and they are flaky and tasty.
It’s always a good idea to put the pie on a cookie sheet. If it happens to bubble over, it’s a mess to clean up in the oven. Pecan pies taste divine, but are not fun to clean up.
Bake the pie for 60 to 70 minutes. The pie is done if you touch the top and it springs back a little.
Once the pecan pie is finished cooking, you will need to let it sit for a while to set up. We all went about our business, wrapping gifts, and running errands. While the pie set up someone ate a small piece. Hmmm… Dad… cough, cough. But, since he’s the one that made the pie, he gets to eat the pie.
Thanks, Dad! I enjoyed creating a memory.
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- 1 cup dark Karo syrup
- 3 eggs
- 1 cup sugar
- 2 Tbsp. butter (melted)
- 1 tsp. vanilla
- 1 cup pecans
- 1 - 9" frozen pie crust
Preheat oven to 350-degrees.
- Add the eggs to the bowl and whip them up a little.
- Add the Karo syrup, sugar, and vanilla and mix well.
- Add the melted butter and mix well.
- Add the pecans and mix them in.
- Pour the mixture into the pie crust and set the pie on top of a cookie sheet.
- Bake for 60 to 70 minutes.
- The pie is done when the center is touched and springs back.
Serving Size:1 piece
Amount Per Serving: Calories: 367 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 69mg Sodium: 209mg Carbohydrates: 65g Fiber: 0.5g Sugar: 37g Protein: 3g