I’m a touch hesitant to post this recipe, simply as it will fly in the face of almost every family tradition over the last 150+ years. Passed down on my Mom’s side of the family for the last 4 generations – and likely more, the accepted way of operating was to make the pie, soak up the accolades and compliments, promise to give the loving masses the recipe, and then alter the ingredient list in order to intentionally keep the recipe a secret. As far as I know, many a pecan pie has come out of the oven tasting incomplete to the chagrin of the baker, thus assuring that my lineage would stand tall in the eyes of the community as the pecan pie crafters par excellence. Still, this pie ranks as one of my top three desserts of all time, and not including it as one of my favorite eats would be a travesty. So, with a tip of the hat to the duplicitous recipe sharing of the past, I present to you the true recipe for my family’s secret Pecan Pie.
Ease of Preparation: Easy – But only because I posted the true recipe
One note – this pie actually comes out best if you make it in a 9 inch cake tin. At the time we took the pictures, I didn’t have a cake tin handy, so I used a pie dish. The flared sides of the pie dish leave a touch more crust exposed than I’d like, but the taste is the same.
- 1 Cup Chopped Pecans
- 4 Eggs – Beaten
- 1/4 Cup Sugar
- 1 Cup Dark Karo Syrup
- 1/4 Cup Melted Butter
- 1 Teaspoon Vanilla Extract
Preheat the oven to 350 degrees. Line the bottom of the pie crust with the chopped pecans. They should cover the bottom spread evenly as in the picture below. Set aside.
In a medium sized bowl, whisk together the rest of the ingredients. Then pour out the mixture into the pie crust making sure to coat all of the pecans
Bake in a 350 degree oven for 1 hour. Once removed from the oven, let the finished pie cool for 10 minutes before serving.