Pecan Pie

  I hadn't had homemade pecan pie in years and decided to bake a couple for the family dessert night. The Save-a-lot grocery in town had a 6 oz bag of pecans halves for $2.99.  I bought two bags, because its always good to have pecans in the freezer this time of year and that was a good price.

  Then I dug out my old recipe and saw that it called for only 2 oz of chopped pecans.  That just didn't seem right, so I put 4 oz of halves in the pie shell. That still didn't look right, so I tossed in the whole bag.  The result was a pie that tasted like pecans wrapped in a sweet custardy sauce, not a lot of custard with a few pecans.  It was great and every body loved it.  Here's the recipe:

Helen Hill's Pecan Pie with Extra Pecans

 

 

Line a 9 inch pie plate with either homemade or store bought pastry. Blind bake for at least 8 minutes at 350 degrees. I put a round of either waxed or parchment paper on top of the pastry in the pan and add some dried bean. That holds the pastry flat while it bakes.

 

1 cup Light Karo syrup

1 tablespoon butter

3 eggs

1/2 cup white sugar

6 oz pecan halves

 

Mix together the Karo, butter, eggs and sugar either with an electric mixer our a wire whisk and lots of elbow grease until the ingredients are thoroughly mixed - a couple of minutes with the electric mixer.  Meanwhile line the blind baked pie shell with the pecans. Pour the sugar and egg mixture over the pecans and bake in a 300 degree oven until set.  Serve with sweetened whipped cream flavored with a 1/2 teaspoon vanilla is you like.