I don’t normally like Pecan Pies because they are too sweet but I find that ones not made with additional sugar, are easier for me to eat. My Grandma made fantastic pecan pies. She never burned the edges and the insides were always settled well.
This pecan pie recipe makes 3 pecan pies. I don’t know about you but I always have to make more than one; two for the event and one to keep home or giveaway.
- 16 oz. pecans (Fisher or your own. I used the ones my FIL shelled for me.)
- 2 sticks margarine (Bluebonnet)
- 16 oz. package light brown sugar (I use Great Value from Walmart)
- 1 heaping tablespoon self-rising flour
- 16 oz. bottle light corn syrup (Karo– Great recipes there!)
- 1 tablespoon vanilla
- 6 eggs (Eggland’s Best)
- 3 regular size (not deep dish-if you do use deep dish, will only make 2) frozen pie crusts
Melt margarine in the microwave for about 2 minutes or until melted and set aside. Place brown sugar in a large bowl. Work out any lumps. Add a heaping tablespoon of self-rising flour and stir until the flour disappears into the brown sugar. Add a bottle of light corn syrup. Then add vanilla and stir until thoroughly combined. Add melted margarine. Fold carefully into the mixture. Fold until the margarine is thoroughly worked in and disappears.
In a separate bowl, crack open six eggs and loosely beat the eggs with your spoon. Fold the eggs into the pie mixture until they disappear. Add pecans and stir until completely coated. Pour the mixture evenly into the three pie shells. If you have any left and have extra pie crust, you could pour into a mini pie pan. Make sure there is the same amount in each pie. Bake for 45 minutes to an hour at 350. Cook pies until they swell and then fall. When they fall, they are done. Remove and cool for about three hours. Store on the counter or in the refrigerator.
Do you have a family pecan pie recipe?