Great-Aunt Nodie's Pecan Pie
My Great-Great-Aunt Nodie was known for her pecan pies. Her recipe has been handed down for several generations and still is a holiday standard at Thanksgiving and Christmas. Makes 1 9-inch pie.
Prep Time5 mins
Cook Time35 mins
Servings: 8 servings
Ingredients
- 4 Tb butter
- 1/2 Cup white granulated sugar see Note below
- 1 Cup Karo light corn syrup (Red label)
- 1 1/2 Cups pecans, chopped more if garnishing top of pie
- 3 eggs
- 1 tsp vanilla
- pinch salt
- 1 unbaked deep-dish 9" pie shell see Note below
Instructions
- In a saucepan on the stovetop, brown the butter.
- Mix in the sugar and corn syrup; bring to a boil.
- Remove from heat & allow the sugar mixture to come to room temperature.
- Meanwhile, preheat the oven to 375F.
- In a mixing bowl, beat eggs thoroughly.
- Gradually add the sugar mixture into the eggs.
- Stir in the chopped pecans, salt, and vanilla.
- Pour into unbaked pie shell.
- Bake pie at 375 for 30-35 minutes.
- Allow to cool before serving.
Notes
This pie taste better with age, since the flavor goes through.
Browning the butter on the stovetop first, creates this pie's wonderful buttery-flavor.
Unbaked 9" pie shell: Based on our research the store-bought pie crusts are much smaller than homemade ceramic & glass pie pans/crusts. Therefore if you do not make your own pie crust, this recipe will need a deep-dish 9-inch pie shell to hold all the filling.
Sugar & Karo syrup: If you decide to use Dark Karo syrup you will need 1 cup of either white or brown sugar to make the pie sweet enough. However, you will also need to bake the pie longer for the filling to set ~ about 45 minutes.
Baking: You will probably want to use a pie shield so the crust does not burn. If you are cooking the pie longer than 30 minutes, you may also want to "tent" some aluminum foil over the top of the pie to prevent the pie top from scorching/burning.
Storage:
- Allow the pie to cool completely (about 2 hours) before wrapping and placing in the refrigerator for up to 4 days.
- This pie may be safely frozen for 1 month. Place pie in refrigerator overnight to thaw before serving the following day.