For years I made pecan pies from many recipes. Many times the recipe would not "set up" and would be runny. My husband loves pecan pies and I have made many over our 35 years of marriage.
A few years ago one of my best friends gave me this recipe that was her mother-in-laws. I tried it and will never use another pecan pie recipe. It turns out perfectly for me every time I make it.
I think maybe using real butter was the trick to being consistent.
1 stick real butter
4 eggs, beaten
1 cup light corn syrup
1 cup sugar
1 teaspoon vanilla
2 ½ cups pecans
Melt butter in saucepan. Let butter cool completely. Mix the beaten eggs, corn syrup, sugar and vanilla together with the cooled butter. Add the pecans. Pour into pie shell and bake at 300 degrees for 1 hour or until done. (Every oven is different but I bake mine 1 hour in my convection oven) Cool completely before cutting.
The recipe is intended for 2 pies, however I use Mrs. Smith’s deep dish pie crusts. I fill one pie crust and use the leftover mixture in a couple of ramekins and bake until they are done. I am not going to waste the yummy filling :)
With the holidays coming up I am sure I will be making several pecan pies for my family.
Have a wonderful weekend!