One of my absolute favorite pies to have for the holidays is pecan pie. Really, I love it any time, not just for the holidays. It's also one of my dad's favorite pies as well! I won't go on a rant about how you absolutely must serve pecan pie at your holiday meal, like I did for pumpkin pie. But I seriously encourage you to try out making this pie for your Thanksgiving dessert. The recipe I have that follows comes from my Grandma Francis.
What You Need:
- 3/4 cup sugar
- 1 cup light Karo syrup
- 3 eggs, slightly beaten
- 4 Tbsp. margarine
- 1 tsp. vanilla
- 1 cup pecans, broken
How to Do It:
First, boil sugar and syrup together for 2 minutes. Pour slowly over beaten eggs, stirring vigorously.
Add margarine, vanilla, and nuts and stir.
Pour into uncooked pie shell and bake at 350°F for 50 minutes or until a knife inserted in the middle comes out clean. Cool on a wire rack for at least 2 hours. Refrigerate if not serving immediately.
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