megan's pecan pie
This is the recipe I make for Dad's birthday/Thanksgiving present. Ma's favorite pie (she took extra insulin to eat a huge piece every time I baked it for her) and the pie never lasts long! I have also used extra nuts as I make multiple pies at a time and can't get packages of nuts with just the amount I need. Trust me, you want to make more than one! Let them cool completely, bake in disposable pans, and then freeze in gallon ziplocks. Just make sure not to stack them until they are frozen completely!
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yield
6 -8
method
Bake
Ingredients For megan's pecan pie
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19" pie crust
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3medium eggs
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1/2 csugar
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1 cdark karo corn syrup (do not substitute)
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1/2 tspsalt
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1 cchopped pecans
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1 Tbspvanilla
How To Make megan's pecan pie
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1Beat eggs slightly, add sugar, syrup, salt and vanilla then nuts. Pour into unbaked pie crust. Bake 50 minutes at 325 degrees. It is done when a butter knife inserted in the center comes out wet, but chunky. Serve hot or cold with whipped cream.
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2For 8 Pies: 8 pie crusts (4 boxes Pillsbury) 24 eggs 4 cups sugar 8 cups Karo (4 whole 16 oz bottles) 8 cups chopped pecans (I used 4-10 oz bags) 8 T vanilla
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3For 4 Pies: 12 eggs 4 pie crusts 2 cups sugar 4 cups karo (2 bottles) 4 cups nuts (I used 20 oz) 4T vanilla
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4For 2 pies on Dad's 83rd birthday on Thanksgiving day 2018: 6 eggs 2 pie crusts 1 c sugar 1 bottle karo (2 c) 16 oz pecans 2 T vanilla
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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