Jane Austen once said, “Good Apple Pies are a considerable part of our domestic happiness.” Too bad she never had a chocolate chip cookie! She never knew true happiness – LOL! 😉 I’ve admitted to you before that I’m not a huge pie person, but because SO MANY of you are (my husband and most of my family included), I’m here to present “The Best Pecan Pie.”
A couple of weeks ago, I shared a Pumpkin Pie recipe from a Luby’s cookbook that we have. This Pecan Pie comes from the same cookbook. I think there are only a few Luby restaurants left, all in El Paso, Texas. But since most of us can’t go there, we’re bringing it to you. 😉
Our Mom made this pie and everyone really enjoyed it, the men especially. It is so flavorful and everyone loved the gooey corn syrup pecan mixture that is oh-so-popular this time of year.
We know this is a classic fall pie recipe, and we hope you liked it. I ended up giving it a try and thought it was pretty good – I mean you really can’t go wrong with sugar, butter and corn syrup, right?? We plan to make this again for Thanksgiving, since it’s a classic!
Who are the pie eaters in your family?? Whoever they are, I’m guessing they’ll love this too!
For more pecan recipes, check out:
- 1 c granulated sugar
- 1 c light corn syrup
- 2 TB butter or margarine
- 1 tsp vanilla
- 3 extra-large eggs, lightly beaten
- 1 cup chopped pecans
- 1 unbaked 9-inch pie shell
- In a saucepan over medium heat, bring to a boil your sugar, corn syrup, butter and vanilla.
- Reduce heat and simmer uncovered for 6 minutes, stirring constantly. Remove from heat and cool to room temperature.
- Mix in eggs until well blended. Place pecans in pie shell. Pour sugar mixture over pecans. Bake at 350 for 1 hour.
Adapted from Lubys cookbook