There’s something special about a recipe passed down through generations. It’s a culinary heirloom, a taste of history, and a connection to loved ones who came before. Today, I’m excited to share one such treasure with you: my Grandma Kay’s Pecan Pie recipe, lovingly preserved by my mom.
This isn’t just any pecan pie. It’s the result of years of tweaking and perfecting, a recipe that’s graced our holiday tables for as long as I can remember. And now, it’s your turn to experience its magic.
Here’s what you’ll need:
* 1 ½ quart bowl
* 2 tablespoons flour
* ½ teaspoon salt
* ¾ cup sugar
* 1 cup dark corn syrup
* 2 eggs
* ½ cup evaporated milk
* 1 cup broken pecans
* ¾ teaspoon vanilla
Instructions:
* Preheat your oven to 375°F (190°C). (The original recipe says “about 50 minutes” for baking time, but keep an eye on it as all ovens vary!)
* In your 1 ½ quart bowl, whisk together the flour, salt, and sugar. This creates the base of your pie filling, ensuring it’s perfectly combined.
* Add the corn syrup and mix well. This is where the magic starts to happen! The corn syrup adds that signature pecan pie sweetness and texture.
* Beat in the eggs one at a time using a fork. Don’t overmix! Just incorporate them until the mixture is smooth.
* Stir in the evaporated milk, pecans, and vanilla. This adds richness, crunch, and a touch of warmth.
* Pour the mixture into your unbaked pie crust. (The recipe doesn’t specify the crust, so feel free to use your favorite!)
* Bake for about 50 minutes, or until the filling is set. Start checking around the 40-minute mark, as oven temperatures can vary. You’ll know it’s done when the center is just slightly jiggly.
A Few Notes from My Kitchen:
* “Broken pecans” simply means pecans that aren’t perfectly halved. Feel free to use pecan halves or pieces, whichever you prefer.
* This recipe is wonderfully adaptable. Want a little extra flavor? Try adding a pinch of cinnamon or nutmeg to the filling.
* Don’t be afraid to experiment with different types of corn syrup. Dark corn syrup gives a richer flavor, but light corn syrup works well too.
More Than Just a Recipe:
This pecan pie is more than just a dessert; it’s a tradition. It’s the taste of holidays spent with family, the aroma of warm spices filling the house, and the joy of sharing something truly special. I hope you’ll enjoy making (and eating!) this piece of my family history as much as we have.
Happy baking!
