I was up until 1am making pies last night, thought I would share our favorite pecan pie recipe.
It was pirated from Mama Dip's.........No, I guess it wasn't.......it's on the internet. I use a 10" deep dish pie tin to make my pie if I am traveling, otherwise I use the collectible Watkins deep dish plates my mother got all 5 of her daughters when we were younger. To fill the disposable tin perfectly, I make the recipe 1 1/2 times.
1 c. butter or margarine (I detest margarine, I only use unsalted butter)
1 c. sugar
1 c. light Karo syrup
3 eggs, beaten
1 c. chopped pecans
1 unbaked 9" pie shell
In a small saucepan, melt butter or margarine, do not brown. Add butter and syrup, stir constantly until sugar is dissolved. Remove from heat, cool slightly. (I sit the pan in cold water to speed this process up a little bit) I start to mix a little bit of the syrup from the pan into the egg mixture to warm it up before pouring it into the pan of syrup. This keeps the egg from cooking if incorporated all at once. (Home-Ec 101) Add eggs, stir well. Add pecans, pour into shell. Bake uncovered for 1 hour at 350, or until firm when shaken.
If using a deep dish pan, you'll have to bake the pie a little longer. I do cover the crust the last 20-30 min. to prevent overcooking or burning the crust.
Pie making is a lost art, I think. I learned to make them 6 at a time each day when growing up in my mother's restaurant. It didn't help me after I got married, I only knew how to make 6 at a time. HAHA
This one is for my son, he loves it. His sister is a pumpkin pie person, she always wanted it instead of birthday cake.