Ethel Cook’s Pecan Pie

I have been asked for this recipe so many times, I can’t count. Here it is, my Grandma Ethel’s Pecan Pie.

As a child, I could not get enough of this pie, and I really do think that my grandma’s recipe is the best. Sweet, and rich, but not overpowering. 

It is easy to make, and only needs tender loving care to produce the best pie you’ve ever tasted. I believe the key to this pie is the combination of light and dark brown sugar. It creates a true Southern classic.
This recipe makes enough for 2- 9″ regular pies:

2 9″ regular uncooked Pie shells
2 cups of chopped Pecans
1 1/2 cups of Light Corn Syrup (Karo is my favorite)
3/4 cup of Light Brown Sugar
3/4 cup of Dark Brown Sugar
5 Eggs
1 stick of melted Butter
2 tsp. Vanilla Extract
Pinch of Salt
Preheat the oven to 350 degrees. Roast the pecans for a few minutes, watching them closely so they don’t burn. Remove the pecans and increase the heat to 400 degrees.
Beat the eggs, and mix together with, corn syrup, light and dark sugar, vanilla and a pinch of salt. Add in the melted butter and mix thoroughly. Place 1/2 of the pecans into the bottom of the pie shells. 

Pour the filling into the 2 uncooked pie shells; sprinkle the rest of the pecans on top. Carefully place on the middle rack of the oven. Cook for 10 minutes at 400, and then reduce heat to 350 degrees and continue cooking for 35 to 45 min. until golden brown. 
Allow to cool thoroughly before serving. They may be made the day before.

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