Prep 5 mins
Cook 45 mins
Same flavor, but not the ooey-gooeyness. Uses brown sugar instead of karo syrup. I checked Zaar and couldn't find the same recipe. The USA southeast area has used this recipe for years. It is a Blue Ribbon WINNER! I would not go back to the syrup recipe. This makes 2 pies using a regular size pie shell and freezes well if you want to freeze one. Butter is best, but you can use margarine. (It is important to use the cornmeal in this recipe.) I prefer my pecans in broken pieces because the slices will cut better. Easy to make and easy to travel to a potluck. You'll be glad you tried this delightful pie!!
- 118.29 ml butter, melted
- 453.59 g box light brown sugar
- 29.58 ml cornmeal
- 29.58 ml water
- 14.79 ml vanilla
- 4 eggs
- 473.18 ml pecans, broken
- 2 unbaked pie shells
- Melt butter and mix (by hand) with sugar, corn meal, water, vanilla and eggs. Add pecan pieces.
- Pour into unbaked pie shells.
- Bake at 325 degrees for 45 minutes.
Oooooooh, BABY! This is a keeper- I made this today, and my boys are being quiet, first time all day- thanks to this pie! I only made a half-batch (1 pie), using walnuts, as pecans are pretty pricey right now. Even with walnuts instead, the texture, flavor, and overall consistency is superb- slices are clean and perfect, and the taste....just WOW! Thanks, Seasoned Cook, for my new favorite pie recipe! Simply outstanding. :o)
Yummy, yummy....this is now my favorite pie. Everyone in the family loved it. I made it exactly as written. Easy to make and I'm glad it made 2 as we had the first one almost gone before we ate supper that night. Will make this often.
I have used this same recipe for 35 years. My husband and kids love it. It is a never fail recipe without the ooey gooey taste and texture of Cairo syrup or molasses. Don't try to use one recipe in one deep dish pie shell. It doesn't work. I tried it and my pie never got done. Always split between two shallow pie shells.