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Every year Bag-A-Nut goes to the Sunbelt Ag Expo in Moultrie, GA. For the past 6 years, we have been staying at a fancy bed and breakfast, which I look forward to because of all the amazing meals and delicious desserts. My all-time favorite is the Pecan Pie. I convinced Ann, the bed and breakfast owner, to let me share her recipe.
This is by far the best pecan pie I have ever had! I decided to make the pecan pies and bring them into work. Everyone here at Bag-A-Nut loved the pies! Let’s just say here at Bag-A-Nut we go NUTS for PECAN pie!
Pecan Pie (Makes 2 Pies)
Ingredients
2 (9-inch) pie crusts (2 qt each)
1 cup white sugar
1 stick (½ cup) butter
1 cup light Karo syrup
3 eggs
2 ½ teaspoons vanilla extract
1 teaspoon salt
3 cups chopped pecans
Directions
Preheat oven to 350°F (175°C).
In a 3.5-quart sauté pan, combine:
1 cup white sugar
1 stick butter
1 cup light Karo syrup
Cook over medium heat, stirring often, until the mixture reaches a full boil. Let it boil for 1 minute only, then remove from heat. Allow to cool slightly.
In a separate bowl, beat 3 eggs until well blended.
Once the sugar mixture has cooled enough not to cook the eggs, stir in:
Beaten eggs
2 ½ teaspoons vanilla
1 teaspoon salt
3 cups chopped pecans
Mix until fully combined.
Pour the filling evenly into the two 9-inch pie crusts.
Bake in the preheated oven for 40 minutes, or until the pies are set and lightly browned.
Cool before slicing and serving.
If you’re looking for an easier way to harvest pecans from your own trees, check out our Pecan Harvesters.
