Penny's Pecan Pie Recipe

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Penny's Pecan Pie

Penny Burdge

By
@PennyInKC

The story goes: When my mother was pregnant with me (1951) she would take a bus downtown on Friday nights to meet my father after his college night class and they would go to the Toddle House. She had a piece of their pecan pie and a cup of coffee every time. Right after I was born my father went there and "their waitress" asked about my mother. My father supposedly said, she just delivered the baby, and she'd sure like that pecan pie recipe as a baby gift. So here it is with very minor tweaks. I just now googled Toddle House and found a menu from the 1950s. The pie cost $.15


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Comments:

Serves:

10

Prep:

15 Min

Cook:

55 Min

Method:

Bake

Ingredients

1
9" unbaked pie shell
4 large
eggs
1 1/2 c
light karo syrup
1/2 c
dark brown sugar, packed
6 Tbsp
butter, melted
1 tsp
pure vanilla extract
1 1/2 c
pecan halves and pieces

Directions Step-By-Step

1
In a large bowl, stir the eggs well until they are mixed, but do not beat them.
2
Stir in the Karo syrup, the dark brown sugar, and the melted butter. Blend as well as possible without beating the mixture
3
To make a really pretty pie (and impress your guests) you can carefully arrange pecan halves, rounded side up in a nice tight pattern on the bottom and sides of the pan. Then, very gently spoon the filling over top the pecans. The pecans will rise to the top, mostly keeping your lovely pattern.
4
Bake the pie for 10 minutes at 425°. Reduce the temperature to 350° and bake 45 more minutes until the filling is set. Cool completely on a rack. This is a very rich pie, cut the pieces small!

About this Recipe

Course/Dish: Pies
Main Ingredient: Nuts
Regional Style: American
Other Tag: Heirloom