Pecan Pie

This is my grandmother’s recipe and she said she tripled the original recipe but pours it into two pie shells to get a thicker pie.  So you need to be careful with this because the pies are very full when you put them in the oven, and be sure to have foil on the bottom of your oven because these will bubble over a bit.  I put foil on the bottom of the over, under the heating element.  I use prepared pie crusts.  In my experience, they turn out just as nice, but if you feel strongly about making your own crust, knock yourself out.

It can be tricky to get these to set right, the last thing you want is for this to be runny.  But if it is fully set when it comes out of the oven, it is overcooked and will taste gritty.  The center should still jiggle, while the edges should be set.  Kind of like a cheesecake, but more so.  Pecan pies can be left out at room temperature, but if you are concerned that the pie has not set up, refrigerate it, then remove it before serving and bring to room temperature.  The pie will cold set in the fridge.

Ingredients

• 2 Pie Crusts (9 in”)
• 3 cups sugar
• 1 1/2 cup light corn syrup
• 3 sticks of butter, softened
• 9 eggs, beaten
• 3 cups pecans
• 2 teaspoons vanilla
• 1/4 teaspoon salt

Directions

1. Heat oven to 325.
2. Combine sugar, syrup, and butter and mix well
3. Add eggs and pecans – thoroughly mix
4. Pour into two pie shells and bake for 50-55 minutes

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