Juanita’s Pecan Pie
📜 Collection: General Archive | ✍️ Attribution: Juanita | 📂 Category: Desserts A classic pecan pie from Juanita, featuring a rich, sweet filling made with Karo syrup and a touch of flour for a slightly thicker, more set texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 50 mins | 2 hours | One 9-inch pie |
🔪 Key Equipment
- Large bowl
- Wire whisk or spoon
- 9-inch pie pan
- Wire cooling rack
- Aluminum foil
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Pie Crust | unbaked 9-inch |
| 2 | Eggs | whole |
| 1 Cup | Karo Syrup | Light or Dark |
| 1/2 Cup | Sugar | standard |
| 4 Heaping Tbsp. | Flour | acts as a thickener |
| 1 Cup | Pecans | chopped or halves |
| 1 tsp | Vanilla | extract |
| 2 Tbsp | Cream | liquid |
| 2 to 3 Tbsp | Butter | melted |
Instructions
Step 1: Prep and Mix Filling
- Preheat oven to 325°F.
- In a large bowl, beat the 2 eggs until smooth.
- Add the 1 cup Karo syrup, 1/2 cup sugar, and 4 heaping tbsp. flour. Mix well until thoroughly combined and smooth.
Step 2: Add Remaining Ingredients
- Stir in the 1 cup pecans, 1 tsp vanilla, 2 tbsp cream, and 2 to 3 tbsp melted butter until fully incorporated.
- Pour the filling mixture into the unbaked 9-inch pie crust.
Step 3: Bake and Cool
- Bake for 45-60 minutes, or until the center is set (it may jiggle slightly but should not be liquid). If the crust browns too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack for at least 2 hours until the filling is fully set before serving.
💡 Make-Ahead & Storage: Store the cooled pie covered in the refrigerator for up to 3 days, or serve at room temperature on the day it is baked.
Original Recipe Scan
