Mernie’s Pecan Pie
📜 Collection: Elizabeth Knee Collection | ✍️ Attribution: Mernie | 📂 Category: Desserts A classic, sweet southern pecan pie from Mernie’s family collection. This recipe features a rich custard base made with white Karo syrup and melted butter, baked to golden-brown perfection.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | 2 hours | 8 servings |
🔪 Key Equipment
- Mixing bowl
- Whisk
- 9-inch pie dish
Ingredients
Pie Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 cup | Sugar | granulated |
| 1/2 cup | White Karo Corn Syrup | |
| 2 tablespoons | Flour | all-purpose |
| 3 | Eggs | large |
| 3 tbsp | Butter | melted |
| 1 tsp. | Vanilla Extract | |
| 1 cup | Pecans | halves or chopped |
| 1 | Pie Crust | 9-inch, unbaked (implied) |
Instructions
Step 1: Prep and Mix
- Preheat your oven to 400°F.
- In a medium mixing bowl, whisk together the 3/4 cup sugar, 1/2 cup white Karo corn syrup, 2 tablespoons flour, 3 eggs, 3 tbsp melted butter, and 1 tsp. vanilla extract until the mixture is smooth and completely integrated.
- Gently fold in the 1 cup pecans.
Step 2: Bake
- Pour the filling mixture into your unbaked 1 pie crust.
- Place in the preheated oven and bake at 400°F.
- Watch the pie closely; as soon as the filling starts to thicken and set around the edges, turn the oven temperature down to 350°F.
- Continue baking at 350°F until the center is set and only slightly jiggly when nudged (about 35 to 40 minutes total baking time). Let cool completely for at least 2 hours before slicing to allow the custard to set.
💡 Make-Ahead & Storage: This pie can be baked up to 24 hours in advance. Store covered at room temperature or refrigerate, bringing to room temperature before serving.
Original Recipe Scan
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