Pecan pie is my favorite part of Thanksgiving. Without pecan pie, it’s not Thanksgiving. Unfortunately I’m about the only family member who feels that way, so for the last couple years I’ve been the one making the pecan pie.
This is a recipe from my Aunt, Ann Winegarden, and she has it credited to a woman named Elizabeth Hartman.
- 4 eggs
- 1 tsp. lemon juice
- 1/3 cup melted butter
- 1 tsp. vanilla
- 1 cup dark corn syrup (light works fine too)
- 1/2 tsp. salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/2 cups pecans
- Mix together and beat one minute. I use the whisk beater on the Kitchenaid, and it turns a nice light caramel color and froths up.
- Pour into an unbaked pie crust. (Use your favorite crust, or if you don’t have a favorite try my recipe.)
- Bake at 325 degrees for 60 minutes. Check at 40 minutes, and cover with foil if the crust is getting too brown.
Originally posted at Kuchen Together on November 2, 2010.
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