Texas Plantation Pecan Pie
Pecan Pie is my favorite! I mean, what else, right? I grew up with the Pecan tree as our State tree in Texas and nothing beats a pecan in its rich meaty nutty flavor. And unless you’ve had fresh pecans, right off the tree, you just wouldn’t understand.
Pecan Pie was a staple at every holiday dinner, get together or family function. I hear someone mention pecan pie and immediately I smile and memories go back to warm kitchens and grandmas house.
This Pecan Pie recipe has become my favorite. My Aunt Jo Lynn made this from a magazine she had and of course I took it down on a recipe card (before cell phones) to replicate for my own. I’ll tell you what, My Aunt Jo Lynn and Uncle Wayne are two great cooks and together can make a spread fit for roya
Texas Plantation Pecan Pie
Ingredients
- ⅓ Cup Melted Butter
- 1 Cup Sugar
- 1 Cup Light Corn Syrup
- 1 tsp Salt
- 1½ tsp vanilla
- 4 Large Eggs
- 1 pkg (8 oz) Halved Pecans
- 1 9 inch unbaked Pastry Pie Crust
Instructions
- Heat oven to 375°
- Place unbaked Pastry Pie Crust into a 9 inch pie pan. Pinch or flute edges if desired. ( I use a deep pie dish so that I don't have much of a crust, I'm not a crust fan)
- Thoroughly beat the butter, sugar, syrup, salt and vanilla together.
- Add eggs and beat gently until blended.
- Fold in nuts.
- Pour into unbaked pie crust
- Bake in a preheated oven 40-50 minutes. Check pie to make sure the nuts do not turn too dark.
- For best results, let the pie rest 5-6 hours before serving.