I’m not a snob when it comes to lots of foods. Give me almost any ice cream or milk chocolate, and I’ll probably love it. But after having eaten my great-great Aunt Twila’s pecan pie, almost all other pecan pies pale in comparison. They always seem to be mostly goo with a sparse sprinkling of chopped pecans on the top. Haha, I love me some sweet goo, but I want a nice rich filling with big pecan halves on top. And that’s what this pie is. I love this pie so much that I even made it for my birthday cake one year.
I will say the hardest part of this pie is getting the middle done enough without going overboard. It’s much easier to underbake it than overbake it, though. In all my years of making this pie, I’ve underbaked it a handful of times and only overbaked it once. Just make sure that when you shake the pie, that it only has a slight jiggle and that the filling on top is golden brown (if it’s just yellow, it’s probably not done). Most years it seems that I bake it around 1 hour, but sometimes even up to 1 hour and 10 minutes.
If you’re making this gluten free, all the ingredients for the filling are naturally gluten free. Just make sure to use a gluten free pie crust.
Aunt Twila's Pecan Pie
Very rich, amazing, and worthy of any Thanksgiving.
- 1 c. White Karo Syrup
- ¾ c. Sugar
- ½ c. melted Butter
- 3 Eggs
- 1 tsp. Vanilla
- 1 ½ c. Pecan Halves
- 1 unbaked deep dish 9″ pie crust (or gluten free pie crust)
Mix together syrup and sugar. Add melted butter, then mix in eggs and vanilla. Let stand 1 hour. Place ¾ c. pecan halves in bottom of unbaked pie shell. Pour in filling and cover with remaining pecan halves. Bake at 325° for at least 50 minutes or until set. (Generally around an hour.)