“Mama Dips Famous, Show Stopping Easy Pecan Pie”
From Chef Mildred Council (Mama Dip)
This recipe is so easy that anyone can do it. This will be the scene stealer at ANY gathering. For thanksgiving make this a staple that they all will remember. You might want to make two because seconds are the norm.
1 stick butter or margarine, melted
1 cup sugar
1 cup light Karo syrup (corn syrup)
3 eggs, beaten
2 cup chopped or whole pecans (or walnuts or macadamia nuts)
1 9-inch unbaked pie shell
- Preheat oven to 350 degrees Fahrenheit.
- In saucepan, melt butter, but do not brown.
- Mix in sugar and corn syrup until sugar dissolves. Let mixture cool and stir in eggs by tempering them. (if you don’t let it cool, you will get scrambled eggs). Tempering means to put a little bit of the hot mixture into the eggs to make them come to temperature. Mix well. Stir in pecans or whatever nuts you choose to use.
- Pour into the pie shell (store bought or hand made) and bake for 1 hour. I cover the entire pie crusts edges with tin foil for the first 45 minutes and then uncover for the last 10-15 minutes.
Watch your pie when you are baking! If you’re oven runs hot, make sure you take it out a little early. Many overbrown the pie when they first make it. The filling will be “jiggly” until it cools so dont be fooled into over cooking. The original recipe has only 1 cup of nuts but I don’t think it’s enough. I love nuts so I add 2 cups. You will be a show stopper with this one. Thank you Mama Dip!!!!