I love my mom’s Pecan Pie! It has always been a holiday tradition. It is something I am still working on. The trick is to know when to take it out of the oven. Too soon and it’s soupy, too late and it will set up like a rock.
Ingredients
1/2 cup sugar
2 Tbsp butter, softened
2 eggs, beaten
2 Tbsp flour
1/4 tsp salt
1 1/2 tsp vanilla
1 cup light corn syrup
1 1/4 cup pecans
1 9 inch deep pie crust
Directions
- Cream sugar and butter
- Add beaten eggs
- Stir in flour, salt, vanilla and syrup
- Fold in pecans
- Pour into 9-inch deep pie crust
- Bake at 350°F for 35-45 minutes
- Pie should have a slight giggle when removed
- Remove from oven and place on a cooling rack
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