Recipe by Caryn
Pecan pie recipe that my grandmother used to make for our family. It supposedly comes from a restaurant in Silver Springs, MD called Mrs. K's Tollhouse.
Top Review by Peggy Lynn
Where do I start? This pie deserves more than five stars!!!I havent been so pleasantly suprised in a long time. What a simplistic in nature pie, but with out of this world results.This is the best pecan pie that I have ever had. After hearing me cooing over this pie before it even had a chance to cool completely, two people came over to the dark side(so to speak)and no longer can say we dont eat pecan pie...yuk...This pie converted them!I changed absolutely nothing. I would say try this, but Ill be selfish and keep all the accolades for myself:)This pie rocks.Thank you, ill never use another pecan pie recipe again.:)PeggyLynn
- 1 (9 inch) unbaked pastry shells
- 1 1⁄2 cups Dark Karo syrup
- 3⁄4 cup sugar
- 6 tablespoons butter, melted
- 4 eggs, slightly beaten
- 1 1⁄2 cups pecans, chopped
- 1 pinch salt
- 1 teaspoon vanilla
Directions See How It's Made
- Preheat oven to 400 degree F.
- In a medium size bowl, mix Karo syrup, sugar, butter, and eggs.
- Add salt and vanilla; set aside.
- Sprinkle dry pecans over the bottom of the pastry shell.
- Pour liquid mixture evenly over the top of the pecans.
- Bake at 400 degrees F for 10 minutes then at 375 degrees F for 30 minutes or until set (Note the oven temperature change).
- Serve with whipped cream.