Granny’s Pecan Pie

Posted on 17. Dec, 2012 by in Comfort Food

How wonderful it is to have my 14 year old daughter perfecting and modernizing her great-grandmother’s orginal southern pecan pie recipe.

The original recipe calls for dark Karo syrup but I have substituted brown rice syrup because I haven’t found a non GMO corn alternative. I like to use Whole Foods traditional frozen pie shells. They come two to a package so I double this recipe for a perfect fit.

  • 3 eggs beaten
  • 1/2 cup sugar
  • 1/4 t salt
  • 1/2 t flour
  • 1 cup brown rice syrup
  • 1 t vanilla
  • 1/4 lb soft butter
  • 1 + cup of whole and half pecans

Cream butter, flour, sugar. Add salt, eggs, syrup and vanilla. Place pecans in the bottom of an uncooked pie shell and pour batter onto. Bake in a 350 oven for 45-50 minutes. Cool for 1 hour before serving.

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