Boiled Pecan Pie – no more runny pecan pie filling! This recipe is fail-proof! Boil the filling and then bake the pie. THE BEST I’ve ever eaten! Can make several days in advance.

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!

Yield: serves 6Print Recipe

Boiled Pecan Pie

prep time: 10 MINScook time: 50 MINStotal time: 60 mins

ingredients:

• 1 cup sugar
• 1 cup light corn syrup (Karo)
• 1 Tbsp flour
• ½ stick butter
• 1 cup chopped pecans
• 3 eggs
• ¼ cup heavy cream
• ⅛ tsp cinnamon (optional)
• 1 tsp vanilla
• 1 (9-inch) deep dish pie shell

instructions:

1. Preheat oven to 350ºF.
2. In a large saucepan, mix together flour, sugar and Karo syrup.  Stir and bring to a boil over medium-high heat.  Remove from heat.
3. 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.
4. Pour into pie crust.  Bake 50-60 minutes, until middle is firm.  Allow to cool before serving.

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