On the farm, we have several Golden Pecan trees on our property and in the fall, we harvest as many as possible. We usually gather about (3) 5 gallon buckets full. In order to shell them quicker, we take them to the local Farmer’s Co-op where we have the shells slightly crushed. After a couple of hours of a little work, we have the best pecans around! Here is one of the Hubs’ favorite pies! He literally can eat one in about 30 minutes – I am trying to get him to eat half one day and save the other half the next in case we have visitors! Or in case I might want a piece 🙂

Ya’ll Enjoy!!!

Ingredients:

1 c Karo Light Corn Syrup

3 large eggs, at room temp

1 cup sugar

2 Tbsp Butter, melted

1 tsp Vanilla Extract

1 pinch sea salt

2-3 cups pecans (the more the better!)

1 unbaked 9 inch Deep Dish pie crust, pricked with a fork about 8 times over the crust

DIRECTIONS:

Preheat oven to 350 degrees.

Stir the first six ingredients thoroughly in a large bowl. Mix in pecans. You can leave out a 1/2 cup of pecans to make a fancy fan on the top of the pie. Or if in a hurry, just stir all in. It’s not going to last very long!

Pour into the pie crust and make a fan on top with the 1/2 cup pecans if desired.

Bake on center rack of oven for 60-70 minutes. Cool and let set for 2 hours. If the crust starts to brown, cover it with strips of aluminum foil.

Ya’ll Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet