This recipe is from my Mom's friend, Vickie Jernigan. This is Vickie's "go-to" pecan pie. I usually use the recipe on the back of the Karo syrup bottle. I was really interested in Vickie's recipe because the filling is boiled before baking. I had to give it a try!
This pie was fantastic! Chicken Legs absolutely loved it. The filling is a little firmer than the Karo syrup recipe. It was much easier to cut and stayed together on the plate nicely. I added a dash of cinnamon to the filling. I thought it added a nice holiday flavor to the pie. This will be on our Thanksgiving menu. It should be on yours too!
Chicken Legs would like it noted, that he cut this perfect piece of pie.
1 cup sugar
1 cup light corn syrup (Karo)
1 Tbsp flour
1/2 stick butter
1 cup chopped pecans
1/4 cup heavy cream
1/8 tsp cinnamon (optional)
1 tsp vanilla
1 9-inch deep dish pie shell
Preheat oven to 350.
In a large saucepan, mix together flour, sugar and Karo syrup. Stir and bring to a boil over medium-high heat. Remove from heat.
Melt butter and whisk into eggs. Slowly whisk in 1 cup of the boiled sugar mixture into the egg mixture. Whisk the egg mixture into the remaining filling. Stir in pecans, vanilla, cinnamon and heavy cream.
Pour into pie crust. Bake 30-40 minutes, until middle is firm. Allow to cool before serving.