A classic pecan pie with a rich, sweet filling that’s slightly thicker thanks to the addition of flour.
Author
Juanita
Recipe
| Measurements | Ingredients |
|---|---|
| 1 | Unbaked 9-inch Pie Crust |
| 2 | Eggs |
| 1 Cup | Karo Syrup |
| ½ Cup | Sugar |
| 4 Heaping Tbsp. | Flour |
| 1 Cup | Pecans |
| 1 tsp | Vanilla |
| 2 Tbsp | Cream |
| 2 or 3 Tbsp | Butter, melted |
Instructions
- Preheat oven to 325°F.
- In a large bowl, beat the eggs.
- Add the Karo syrup, sugar, and flour. Mix well.
- Stir in the pecans, vanilla, cream, and melted butter.
- Pour the mixture into an unbaked 9-inch pie crust.
- Bake for 45-60 minutes, or until the center is set.
- Let cool completely before serving.
Note
The flour in this recipe acts as a thickener, which will result in a slightly firmer, more opaque filling compared to pies that use only corn syrup and eggs.
