Pecan Pie

Grandma’s Pecan Pie

When I was growing up I used to love eating pecan pie at the holiday dinners. The funny thing is, I hated pecans. I hated all nuts 🤣. I would still get it with whip cream and suck all the gooey yumminess off the nuts and set them aside 🤷‍♀️. Sometimes I would pick them off and give them to my dad.  But again, I’ve grown up. 

This is my Grandmother’s  recipe. She’s 95 and lives in the mountains of Colorado. She and Grandpa still live on their own and cook for themselves. She has handed this recipe down to my mom and now me. Now I really do enjoy a piece of this great pie and I make it every year. I enjoy fresh, real whip cream on it and it’s an easy addition. 

Pecan Pie 

• Unbaked pie crust
• 2 Tablespoons butter
• 1 Cups Light corn syrup
• 1 Cups sugar
• 3 eggs
• 1 Cups pecans (or more)
• 1 teaspoon vanilla 

Beat eggs, butter and sugar together until thick and pale in color. Add syrup, pecans and vanilla. Pour into pie crust.

Bake uncovered for 10 minutes at 425℉

Bake 40 minutes at 325℉ uncovered until brown and bubbling.

Let cool on counter.

Fresh Whip Cream

• 1 -2 Cups of Heavy whipping cream
• 3-8 Tablespoons confectioners sugar (more or less for sweetness) 
• 1Tablespoon Vanilla

Pour heavy cream in a bowl and whisk together until it’s thick and creamy.