How to Make Pecan Pie

What is not to love about this tongue-pleasing classic? I've tasted many, many pecan pies in my lifetime, but none can compare to my mom's version. She follows the recipe on the Karo syrup bottle, but she personalizes it with her own special brand of magic. The following recipe is enough for two pies, which you'd better have, because you won't be satisfied with just one. Taste it for yourself and see!!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Cookie/baking sheets
• Mixing bowl and large mixing spoon, regular fork
• Liquid/dry measuring cups and measuring spoons
• 2 regular pie shells or crusts
• 4 eggs
• 1/2 stick of butter or margarine
• 1 tsp. of vanilla flavor
• 2 cups of white granulated sugar
• 1/2 cup of white/clear syrup
• 2 tbsp. of flour or cornstarch
• 2 cups of chopped pecans

1. Assemble all of your utensils and ingredients. Heat the oven to 350 degrees F.

2. Using the fork, poke holes into each crust to eliminate puffing. Sprinkle the crusts with a thin layer of granulated sugar. Put the crusts onto baking sheet(s) and let them heat up for 5 minutes while you prepare the filling.

3. Break all 4 eggs and put them into the large mixing bowl first. Discard any excess debris or shell remnants and beat the eggs.

4. Add the remaining ingredients to the eggs and mix until thoroughly combined.

5. Remove pie crusts from the oven and pour half the filling into the first crust. Pour remaining mixture into the second crust.

6. Leave the crusts on the cookie sheet(s) and bake in the 350-degree F oven for 45 minutes. You may adjust this time by a few minutes, depending on your stove.

7. Check for doneness by gently mashing the center of the pies with a finger. Pies should be slightly soft in the center and not too hard (this will indicate over-cooking). They will continue to cook a little while in the pan, so the filling will firm up.

8. Allow the pies to cool completely before serving. Wrap with aluminum foil and store in or outside the refrigerator, whichever you prefer. Serve with cold vanilla ice cream or whipped cream for a decadent treat before, during or after the holidays!

Tips & Warnings

• Like most cooks, Mom prefers specific ingredients. She swears by Karo syrup and Pet-Ritz pie crusts. For her pecan pies, she prefers the regular, not deep dish, crusts. If prepared correctly, these crusts are flaky and slightly crispy.
• For a moister pie, add more egg and margarine until you're satisfied with the texture.
• For two pies, we use about 2 cups of well-chopped pecans. If you prefer a crispier pie, add more pecans according to your taste.
• Better make two of these. You'll need a spare.
• Be super careful with the amount of eggs and margarine you use. You don't want the filling to be runny.
• On the opposite side, don't go overboard with pecans or your filling will be too dry.