I'm ashamed to say it, but it took me 28 years to try pecan pie. Ouch. But y'all, Joel's Nana makes the best. Today she delights in sharing her recipes with me to keep them going for years to come, on our blog and in our future magazines (yippee). We hope you love her spin on this classic, shallow pan pie.
Yields: 2 pies
Prep Time: 15 minutes
Bake Time: 50-55 minutes
1 cup Karo syrup
1 cup sugar
2 Tbsp melted butter
1 tsp vanilla extract
1 cups chopped pecans
1/2 cup whole pecans
2 Pilsbury Pie Crusts
Preheat oven to 350 degrees. Roll out pie crusts into pie pans.
In a large bowl or stand mixer, combine all ingredients, except pecans and mix well.
Add chopped pecans and mix thoroughly.
Pour mixture into pie crusts.
Top with whole pecans.
Bake 50-55 minutes on center rack. Center should be slightly under-baked, as it will finish cooking once removed from oven.
We are thrilled to share our recipes straight from our family to yours. Grab your ingredients, your kids, and your phone to explore with us.
Tag us at @jacksonpinefarm and #jacksonpinefarm. We love to inspire you to have fun in the kitchen with your family.
Photo credit: jellytoastblog.com