With the birth of Lydia Beth, we have found ourselves living a much slower-paced life. Before having her, I was busy with my career, and I never made homemade pies, bread, or cakes. In fact, much of our marriage was spent eating fast food and buying premade desserts. We would make a mad dash to the bakery before showing up at an event! I hate that I lived much of my adult life so busy. It has motivated me to slow down and live with more intentionality. I enjoy trying new recipes and perfecting my skills at baking. If you’d like to try this Pecan Pie recipe, it turned out pretty good! I wasn’t difficult to make, and it tasted like some of the best pies I have ever tried. I hope you enjoy making it.
Autumn Pecan Pie
- 3 tbsp Butter
- 2/3 cup Sugar
- 1 cup Broken Pecans
- 2/3 cup White Karo Syrup
- 3 Eggs, lightly beaten
- 1 tsp Vanilla
- Soften butter to room temperature.
- Combine butter and sugar until creamy.
- Add syrup, eggs, pecans, and vanilla to the butter & sugar mixture.
- Pour mixture into a 9" (unbaked) pie crust.
- Bake at 300° for 1 hour.