Unstoppable Pecan Pie

I’m an over-exaggerator. I realize and accept it – a beer I try is probably the BEST beer I’ve had, the ice cream I had the other day is the.most.amazing. Rocky Road I’ve ever had, and I have about fifteen different “favorite” songs. It’s just that there are so many mediocre things in the world, that the extraordinary simply amaze me. So you can probably take this with a grain of salt, but this pie…Oh heavens this pie. I didn’t know what to do with myself after a piece of this – I really didn’t! How do you follow up something like this?

You make another pie.

Which is what I did.

I now have two pecan pies…I may be in trouble. It’s a good thing I have a lot of tupperware and friends who love goodies.

My Grandmother’s Stovetop Pecan Pie

1 cup granulated sugar
1/2 cup white caro syrup
1/4 cup unsalted butter, melted
3 eggs
1 1/2 cup chopped pecans
1 Tablespoon vanilla

1 frozen deep dish pie crust

1. Preheat oven to 350 degrees F.

2. Combine all ingredients except vanilla in a medium mixing bowl.

3. Bake frozen pie crust on a cookie sheet for 10 minutes while you do the next step.

4. Transfer the pecan mixture to medium saucepan, and cook over medium heat until mixture thickens, slowly but constantly stirring. It should look frothy, but take it off the heat when it starts to bubble and foam up constantly. Add vanilla and mix again.

5. Fill baked pie crust with pecan mixture, and bake again for 20 minutes.


  1. G-LO said:

    I LOVE Pecan Pie! And that does sound simply delicious AND simple to make. Though I generally don’t make desserts, this might change things. Thanks for sharing!

    Cheers and Happy Sunday!

  2. 1. That fish dish is _darling_.
    2. Now I know exactly what to do with all the pecans I cracked. We got them from Joe’s grandparents’ tree, back at Christmas time. Now they’re in the freezer… which is good for them? Weird.

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