This is the perfect farmhouse pecan pie recipe. It was my friend’s aunt’s mother’s sister’s cousin’s best friends grandmother’s.100 years of pecan pie yumminess.She told me it was good. She told me that it wasn’t too sweet and wasn’t too runny and set-up perfectly after you let it cool. But she left off the melt-in-your mouth part. She left off the clean-your-plate-and-scrape-up-the-crumbs-with-your-finger part.It's worth every minute of the making.
Keyword: Pecan Pie Recipe
1cupof white sugar
1/2cupdark Karo syrup
1stick of butter or margarinesoftened
Beat eggs until light and fluffy.
Add sugar and beat again.
Add syrup, butter, pecans, salt and vanilla.
Mix ingredients together and pour into pie crust.
Cook on 350 for 10 minutes; then reduce temperature to 325 for 30 minutes.
Temperature reduction is to keep crust from burning.
Ovens vary in performance and cook times should be adjusted accordingly (I had to cook mine an additional 10 minutes).
Pie is done when center jiggles like jello when you shake the pie.
Make sure the pie cools completely before you cut it.
edited to add: (The pie can look a little buttery until it is cooked completely. Some people have reported having to cook it an additional 20 minutes)