(This recipe has many local variations, but it was perfected by my sister, Jeanie Durand McNulty)
This recipe isn’t fancy. It’s very easy to make. Jeanie uses a frozen pie crust. The pie is so delicious that no one notices the crust isn’t homemade!
Ingredients:
- 3 eggs
- ½ cup Karo (light)
- 1 cup sugar
- ½ stick butter
- ½ to ¾ cup raw pecans
- 1 frozen pie shell, thawed and crimped to look homemade
Directions:
- Prepare the Filling: In a mixing bowl, beat the eggs until they are well combined. Add the raw pecans to the beaten eggs, allowing them to soak and infuse their delicious flavor into the mixture.
- Combine Karo and Sugar: In a separate bowl, combine the Karo syrup and sugar, stirring until the sugar is fully dissolved. This sweet syrupy mixture will form the base of our decadent pecan pie filling.
- Brown the Butter: In a saucepan, melt the butter over medium heat. Continue cooking the butter until it turns a rich golden brown color, releasing its nutty aroma and flavor. This step adds depth and complexity to the filling.
- Mix and Pour: Once the butter is browned to perfection, add it to the Karo syrup and sugar mixture, stirring until everything is well combined. Then, pour the egg and pecan mixture into the syrupy mixture, stirring until all the ingredients are evenly incorporated.
- Assemble and Bake: Preheat your oven to 350°F (175°C). Place the thawed pie shell in a pie dish and crimp the edges to give it a homemade look. Pour the prepared pecan pie filling into the pie shell, spreading it out evenly.
- Bake to Perfection: Place the filled pie shell in the preheated oven and bake for approximately 1 hour, or until the filling is set and richly browned on top. Keep an eye on the pie towards the end of the baking time to ensure it doesn’t overbrown.
- Cool and Serve: Once baked to perfection, remove the pecan pie from the oven and allow it to cool slightly before slicing and serving. For an extra touch of indulgence, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Jeanie’s secret variation is that she browns the butter before it is added to the mixture. It’s an extra step but an easy one that makes the pie a little different and very delicious.
