Legend is that this is an old pecan pie recipe originally from my family’s South Georgia roots.
A couple of tips from my secret kitchen:
1) I always use new crop Georgia pecans (pee’cans). While pecans can be stored in a freezer for longer shelf life, my experience for the best pies is to use new fall crop of Georgia pecans not stored for more than 3-4 months.
2) The difference between good and best pie may be a difference of 1 or 2 minutes of leaving in the oven. Temperatures vary between different ovens and baking time is also affected by altitudes. For that, I test my pie with a toothpick and also by gently pressing the top (it should spring back!) at 50-53 minutes in. Using my oven, it is ready to come out at the 58-59 minute mark and should be set aside immediately in a cool space, like on the porch on a crisp fall day.
And there you go, nothing better to cap off a fall festive dinner with a freshly baked homemade pie!
Wishing you and yours a very happy and blessed Thanksgiving.
Charles C. (Buddy) Smith, Jr.
Chief Development Officer, Tuscan Gardens®
Buddy's Pecan Pie
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- 1 cup dark karo syrup
- 3 beaten eggs
- 1 cup sugar
- 1 tsp vanilla
- 1.5 - 2 cups pecans, chopped
- Additional whole pecans for topping
- 2 tbsp melted butter
- 9" deep dish pie crust, cold
- Preheat oven to 350.
- Mix all ingredients (except whole pecans) and fill the pie crust.
- Smooth the pecan pie filling. Line the edge of pie with whole pecans.
- Bake pie for 40 minutes (uncovered).
- Tent pie with foil and bake it for another 15 minutes.
- Pie is ready when gently pressed in the center, it springs back! Or simply use a toothpick.
Tuscan Gardens https://tuscangardens.com/
Wishing you the warmest moments of peace and happiness this holiday season and throughout the coming year. May your hearts and homes be filled with joy.