ammi’s pecan pie

Growing up in North Carolina meant that pecan pie was a staple item at every gathering. I mean EVERY GATHERING. There’s something about a pecan pie that feels like a late summer, southern night. I can almost hear the cicadas now. This recipe is extra good because it came straight from my grandma’s kitchen in July 1982 — and if you’ve checked out her recipe for chocolate chip cookies or her blueberry pie, you know this one will be a hit. All God’s people (took a bite of this pie) and said amen. Amen.

 
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INGREDIENTS

  • One pie shell

  • 3 eggs

  • 3/4 cup sugar

  • 1/2 cup corn syrup

  • 5 tbsp melted unsalted butter

  • 1 1/2 cups pecans (halves)

INSTRUCTIONS

Preheat oven to 350 degrees.

In a medium bowl, beat the eggs and stir in the sugar, corn syrup, and melted butter until combined.

Fold in the pecans until incorporated and pour the mixture into the unbaked pie shell.

If you’re interested in a pretty satisfying design (like the photo above!), place pecans around the border of the pie shell or in a pattern across the top.

Place pie on the center rack of the oven and bake for 35-40 minutes, or until filling is mostly firm.

Let cool to room temperature before cutting and serving. Enjoy!

If you make this recipe or others, tag @herflourgarden in your creations! I’d love to see them!