It’s my Pecan Pie.
My mother made this pie. Staple at every Thanksgiving.
Before I went to college she wrote it down (along with others) the recipe is now worn, it has butter stains, and I’ve almost lost it a few times, but it now hangs on my fridge.
My mother is gone, but (I make sure) the pie is still there.
I’ll be honest, this is the trickiest item I (regularly) make. Sometimes it turns out great, others, it LOOKS great, but inside is a ooey gooey sticky mess of defeat.
I use only full fat. AND you’ve gotta watch it closely.
1/2 cup (1 Stick) of butter
3/4 up light corn syrup
1/4 cup honey
1 cup sugar
3 large eggs
1 Teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped pecans
9 inch pie shell
Preheat oven to 425 degrees
Over low to medium heat, cook butter in a saucepan until golden (5-8 minutes) DO NOT STIR. DO NOT Let it Burn! Set aside
In processor (I use a blender, works Great!) blend corn syrup, honey, sugar, eggs, vanilla & salt
Add butter & blend again
Add pecans and process for a few quick pulses & Pour into Shell
Bake at 425 for 10 minutes
Lower Heat to 325 and cook for 40 minutes* It will seem liquid but let it sit
** Ok…based on your oven that 40 may not be right, but after 40 start watching. Mine these days is closer to an hour, and my temp is between 325-350. Just watch it. You don’t want it shaking, you don’t want it solid on top.