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My Aunt Debbie makes the best pecan pie you’ll ever put in your mouth! She inherited the recipe from her mother-in-law, Mommie Sue, and we sure are glad that she did. Her pecan pies are a staple in our family around the holidays. Served with a heaping scoop of vanilla ice cream or the chef’s special freshly whipped cream, you just can’t wait for dessert. This year, she’s making four pecan pies. Yes, you read that right, four.
Mommie Sue’s Pecan Pie
Cooking time: 1 hour | Recipe yield: 8 generous servings
3 eggs, slightly beaten
1 cup sugar
1 cup karo dark corn syrup
2 tbsp margarine or butter, melted
1 tsp vanilla
1 ¼ cups pecans (halves work best)
1 unbaked or frozen deep-dish pie crust
- Preheat oven to 350 degrees
- In a large bowl, stir eggs, sugar, corn syrup, butter, and vanilla until well blended. Next, stir in pecans and pour into pie crust.
- Bake for 30 minutes at 350 degrees. Then increase temperature to 400 degrees and bake for an additional 30 minutes. Cool on wire rack.
Some helpful tips and tricks from my Aunt Debbie: add about a tablespoon of Wondra to the pie to thicken it up and make it easier to serve before adding the pecans. And invest in pie shields to prevent overcooking the crust before you increase the temperature.