Top Secret Pie

{the picture of perfection. image via Southern Living}

It's always interesting to ask people what foods they associate with Thanksgiving.  I mean of course there is turkey and cranberry sauce, and probably pumpkin pie.  But I was surprised once to hear from a friend that baked beans were a staple on their Thanksgiving table.  Really, baked beans?

If you want to get someone riled up, ask them what kind of pies you should have at Thanksgiving.  Ask me and I'll tell you that you probably should have pumpkin, but I won't be coming unless there's pecan.  I love pecan pie soooo much.  While I can appreciate almost any pecan pie, I have always thought my grandmother's pecan pie was hands down - The Best.  I've had a lot of others from some really great bakers, but none has ever compared.  Maybe it's the love factor?

Anyway, I was thrilled to finally get my hands on her special recipe this year.  This is how the conversation went:

Me:  Nama, please please, I must have your pecan pie recipe!

Nama:  Well of course you can have it.  It's on the back of the Karo Syrup bottle.

Me:  Seriously?!?  Huh.

So naturally, I was a bit skeptical, but hubbs made it for me this week (isn't he just the best?) and it was perfect.  Exactly as I remembered.  What's more, he said it couldn't have been easier.  

Pecan Pie

From Karo

• 1 cup Karo® Light OR Dark Corn Syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon Vanilla Extract
• 1-1/2 cups (6 ounces) pecans (we used to 2 cups)
• 1 (9-inch) unbaked or frozen** deep-dish pie crust (Whole Foods Gluten Free Bakehouse makes an excellent one!)

  

Preheat oven to 350°F.  Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.  Place pie on a cookie sheet and bake on center rack for 60-70 minutes or when center is tapped lightly it springs back.  Cool at least 2 hours on a wire rack.  Serve with whipped cream.

What are your Thanksgiving must have items?