This is the second Pecan Pie I have made in two weeks and I had to contemplate as to why I hadn't posted this recipe years ago. This is a tried-and-true recipe I grew up with. My mom got the recipe from her friend Yvonne Arnette when we lived on the Navajo Reservation in Ganado, Arizona in the 1960's. I have yet to taste a better Pecan Pie. It's simple....the only catch is to NOT overbake. Your first instincts is to let it sit in the oven a few minutes longer...DON'T DO IT! Even though it looks like it's not done...it is. It will continue to "gel" as it sits out of the oven and you don't want to over-bake this pie.
3 eggs, slightly beaten
1 cup light Karo Syrup
1 cup sugar
2 TBSP. melted butter or margarine
1 tsp. vanilla
1/8 tsp. salt
1 Cup pecans
1 - 9" Pie Shell (unbaked)
Mix together ingredients. Pour into the unbaked pie shell and bake in a 400 degree oven for 15 minutes. Reduce heat to 350 and bake for 37 more minutes. Remove and allow to cool. The pie will continue to cook when you remove it from the oven so don't be fooled into thinking it's not done.
See the next recipe on Midnight Sun Mama for Chocolate Pecan Pie Cake. This pie will be "RE-BAKED" inside a chocolate cake frosted with a dark chocolate ganache. Talk about SINFUL!