No, it’s not Paula Deen‘s recipe, but my mother-in-law’s. Although she passed away in 1986, Paula’s pecan pie recipe lives on. It may have originally come from a corn syrup bottle or a bag of pecans, but it doesn’t matter to me because it ranks up there with the best pecan pie I’ve ever had! However, since I’ve made five of these pies in the past week for various occasions, I’m not sure I’ll be making any more this holiday season… we’ll see.
For the crust, I usually use a box from Betty Crocker and roll it out myself. In a pinch, I’ll use a frozen crust from — yep — Mrs. Smith. One of these days, I’m going to get my youngest brother to teach me how to make a crust from scratch. The past couple years he’s baked an apple rosemary pie for Thanksgiving that is just melt-in-your-mouth perfection. Thanks to him and his family for hosting another memorable Thanksgiving!
Paula’s Pecan Pie
Place rack below oven center. Preheat oven to 375 degrees.
1/2 cup brown sugar
2 Tbs. flour
1 1/4 cup light corn syrup
3 Tbs. butter
1/4 tsp. salt
1 1/2 tsp. vanilla
1 unbaked 9″ pie shell
1 cup pecans
Mix brown sugar and flour in saucepan.
Add corn syrup, butter and salt. Warm over low heat until butter is melted. Remove from heat.
In separate bowl, beat eggs with vanilla, then whisk quickly into sugar mixture.
Turn into pie shell & sprinkle with nuts.
Cover pie crust with shield or aluminum foil.
Bake for 25 minutes, then remove foil and bake for 15-20 more minutes or until filling is set in center.
Cool before cutting.