It took me too long to wonder how my mom did some of the great things – you know, those little ordinary things that make life special, but we don’t notice until they aren’t getting done. Well, pecan pie won’t be one of those my children have to wonder about. Here it is.
And it really couldn’t be more ordinary or simple. Nevertheless, if you deviate it just won’t be the same wonderfulness! Okay, shhhh, here’s the secret …..its two fold….
One – Its the recipe on the back of the Karo Syrup bottle (yes its that simple) and two – you must use light Karo, not dark. And three – don’t follow their directions and I added an ingredient. Wait, that’s trifold and not as simple, well anyway, here you go…
Okay, maybe there are a few handed down “tricks” that the recipe doesn’t tell you.
Put the eggs in your mixing bowl first and beat them until they turn pale in color, then add the sugar. Beat it again until the eggs and sugar are blended well and are even paler. Would’t you be pale if you were beaten like that?
Now add the Karo LIGHT syrup and beat again!
I always stir while pouring in the butter just in case its still warm enough to cook the eggs. We don’t want scrambled eggs in our pie!
Stir in the vanilla extract – always use pure vanilla extract!!
Here it is!! The tidbit that you always know is different from the recipe and NEVER gets told! Add somewhere between a smidgen and a hint of salt! Eggs need salt! Look up smidgen and hint – they are actual measurements. But…I don’t measure – just put a drop (that’s also a measurement.) There, is that clear enough?
Pecans can be added in chopped or whole depending on how you like to eat it. Granddaddy Brothers always liked it whole – so that’s how I made his. Its easier to cut if the pecans are in pieces – so that’s how I took these to family get togethers. Totally a matter of preference!
What does matter is that you mix them in here! Do not put them in the shell and pour the eggs/sugar mixer over them – NOT the same! Oh, and, I may heep the cup measure on these pecans or even just throw in a handful more.
Shells must be DEEP DISH or it will overflow!! If you make homemade pie shells, be sure to use a deep dish pan.
Final family pecan pie secret – cover the edges for the first 45 minutes of cooking! This will keep the edges from over browning while the center cooks. After 45 minutes, removed the foil carefully and then continue to cook 15 minutes.
Sometimes the foil will stick to the risen filling and can destroy the look of the pie. Be careful when applying the foil that it isn’t touching the filling and is actually a little above it to allow the filling to rise without sticking to the foil.
After the last 15 minutes they may not LOOK done, but they are. Get them out and let them cool and settle for at least an hour. This is difficult!! Maintain self control here!
All done! Now eat immediately, or let your kids decorate for a friend give away or family get together.