This is the best I have ever eaten and I have eaten a lot of pie. None of that weird jelly not sure what it is texture in your mouth. Smooth and scrumptious. Thanks to my sister Paige Holloway and where ever she got it, I now have it and it is always a crowd pleaser. I have to make two of them and it is always enough for seconds.
I am sure it will become one of your families favs as it has mine.
I do something a little different than she does.........I add a tiny bit of cinnamon to mine.
It is great with Blue Bell Ice Cream Homemade Vanilla or with whipped cream.
1 Stick of butter (real butter) well there you have it......this is why.
1 cup Light Karo syrup
1 cup sugar
3 large eggs beaten
1/2 tsp lemon juice
1 tsp vanilla
1 dash salt
1 cup chopped pecans or two handfuls
8 or 9 inch unbaked pie shells I usually just use the Pillsbury ones
Brown the butter in saucepan until it is golden brown, DO NOT BURN, let cool, I allow for the little brown pieces to appear in bottom while browning, which some may consider that burned but I have never had any complaints. Just don't let them get too dark or too many of them.
In separate bowl add ingredients in order listed; stir
Blend in browned butter well
Pour in unbaked pie shell and bake at 425º for 10 mins
Then lower temp to 325º degrees for 40 mins.
You must let them set up otherwise you have a liquid pie.....but it's still great on ice cream like a topping. Sometimes we couldn't wait long enough.
You will not be sorry to have this recipe for yourself and to pass own to others. Sure to be an heirloom......
Get the Texas Pecans.....they are the sweetest.