Pecan Pie (Say it with me... P-can!)

I have been trying to think of which super nutritious item to blog first for a few days now. Well folks, it finally hit me... Pecan Pie!! Yummy, gooey, delicious pie! It doesn't get much more southern than that. 

What you'll need:
1 cup Karo syrup (I like dark but the light is good too)
1 cup sugar
3 eggs
2 tbls butter, melted
1 tsp vanilla extract
1 frozen 9" deep dish pie shell
1 cup pecans (halves)

In a medium size bowl, you'll combine the 1st 5 ingredients but WAIT here's a little trick for the syrup. Spray your measuring cup with Pam before measuring the syrup! The sticky syrup will gloriously pour right out with no messy scraping or spatula needed. (This also works well with honey.)

         

Pour that silky goodness into the frozen pie crust & place on a baking sheet. The baking sheet will save your oven if the pie is too full & bubbles over.             

This next step is an OCD trait of mine because I love pretty pies. Please people, don't chop up your pecans. Take the extra couple of minutes & display those beautiful nuts in a way to be admired! I cannot stand a pecan pie that's all jibbled up randomness!

         

Now it's time to bake! Place it on the middle oven rack & bake at 350 for 55 - 60 mins & let the magic happen.

Remove from the oven & let cool completely. I always make my pecan pies the night before so they can set up. If you cut it while it's warm, all the gooey inside is going to run everywhere & destroy your pie. Have some patience people!

I have used this recipe for years but it's no secret... it's actually quite obvious! Let me know if you find it! :)

...XOXO