Texas Pecan Pie (Thanksgiving Tradition)






1 cup light corn syrup

1/2 cup granulated sugar

3 T. all-purpose flour

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. vanilla

2 eggs

1 cup broken pecans (I put much more, at least double)

3 T. butter, melted

1 9 inch pie crust shell, unbaked

In a large mixing bowl, combine corn syrup, sugar, flour, salt, cinnamon, vanilla and eggs. Mix well. Add pecans stir to coat. Pour into unbaked pie shell. Bake on the low rack of a preheated 300 degree oven for 1 hour. I sometimes turn the oven up the last 10 minutes to help brown the crust and crunch up the pecans.

Food Editors’ Favorites, Desserts

Kitty Crider

Austin American-Statesman, Austin, TX


2 responses »

  1. Pingback: Thanksgiving Menu 2010 | TJ Talks and talks and talks….

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