A traditional pie served around my Thanksgiving table is pecan pie. This Southern favorite, which uses whole pecan halves and Karo syrup, graces many families holiday meals.
Bourbon pecan pie and chocolate (chocolate chips are commonly used) pecan pie are variations of the original pie, and are often served at Thanksgiving. Native Americans introduced the nut to the French people of New Orleans, who created pecan pie, but the earliest recipe is dated back to 1925. Although cane sugar and corn sugar were popular sweeteners for many years, the makers of Karo syrup popularized pecan pie and many recipes, such as the one below, call for Karo syrup by name. To save time, you can use a frozen pie crust. Not that I recommend this, but it is a time saver.
Recipe for Pecan Pie
Piecrust for 9'' Pie
- 1 cup flour
- 4 tbsp. butter, cut into ¼” slices
- 2 tbsp. solid shortening (Crisco), cut into ¼” slices
- 3 tbsp. cold water
Spoon flour into measuring cup and empty into mixing bowl. Add butter and shortening and, with a pastry cutter, combine these 3 items. This does not have to be “mixed in,” but should remain chunky. Add water and mix until flour mixture holds together. Roll out on wax paper; place in pie plate.
Pecan Pie - Serves 8 – 10
- 3 large eggs, beaten
- ¾ cup sugar
- 2 tbsp. flour
- Pinch of salt
- 1 cup dark Karo syrup
- ¼ cup butter, cut into ¼” pieces
- ½ tsp. vanilla
- 1 ½ cup whole pecans
- Preheat oven to 400 degrees.
Place beaten eggs in mixing bowl. Add sugar, flour, and salt to eggs and mix well, by hand. Add Karo, butter, vanilla and pecans to egg mixture and mix. Pour into pie shell and bake at 400 degrees for 10 minutes. Reduce temperature to 325 degrees and bake 40–45 minutes longer.
Serve with sweetened fresh whipping cream or vanilla ice cream. The pie can be baked one day ahead and kept at room temperature.
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