My mom loves pecan pie. In fact, instead of birthday cake each year she always asks me to make her a pecan pie. This year her birthday fell on Thanksgiving which happens every few years. I decided to make her a traditional decadent pecan pie and a crustless, reduced sugar pecan pie (I’ll have that recipe up tomorrow hopefully).
Traditional holiday pecan pies are super sweet, very rich and so bad for you but so yummy which is why they are a decadent. I always use two different size pecan pieces in my pecan pies because they bring so much texture and filling to the pies. My traditional decadent pecan pie takes only minutes to whip up and pace in the oven.
- 1 cup Karo Dark Corn syrup
- 3 eggs
- 1 cup sugar
- 2 TBSP melted butter
- 1 TBSP vanilla extract
- 4 ounces chopped pecan pieces
- 4 ounces pecan halves
- 1 unbaked 9-inch pie crust
- In a stand mixer, beat Karo syrup, eggs, sugar, melted butter, and vanilla extract together.
- Mix in pecan pieces and pecan halves.
- Pour into pie crust.
- Place in oven on center rack and bake for 60 – 70 minutes or until center reaches 200 degrees on a thermometer.
- Cool for 2 hours and store in refrigerator until ready to serve.
Decadent pecan pie is perfect all on its own but if you feel so inclined a dollop of homemade whipped cream or vanilla ice cream will really set your piece of pie off.
How do you like your pecan pie?
Have a blessed day!
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