My great aunt Louise Koonce is the originator of this delicious pecan pie recipe that has been one of my family traditions for over 50 years. She and her husband used to own a pecan orchard in southern Texas, so she baked at least one of these pies every day for most of her adult life. Whenever you’d go to Aunt Louise’s house, on the counter was ALWAYS a freshly baked pecan pie, a stack of plates, some forks and a knife. It was expected that anyone who walked through their door enjoyed a piece. Now that’s my kinda house!
Ingredients:
1/2 cup sugar
2 tbsp flour or cornstarch
1 cup white Karo syrup
2 beaten eggs
2 tbsp melted butter
1 tsp vanilla
1 cup shelled pecans (whole)
1 frozen premade pie crust
Directions:
1. Mix sugar and cornstarch with karo syrup and eggs.
2. Stir in melted butter, vanilla and pecans
3. Pour into uncooked pie shell and place foil around the edges of the crust to avoid burning.
4. Bake for 30 minutes at 350 degrees.
5. Remove foil and continue to bake for another 30-35 minutes.
6. Let cool fully before cutting.
pie every day? omg. I want to marry Aunt Louise. lol
ReplyDeleteUPDATE: I decided to deviate from Aunt Louise's original recipe a bit this year and used chopped pecans instead of whole ones. I'm sold! I will only used chopped pecans for now on. Makes this pie easier to cut and you can take smaller bites and really savor it. :)
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