The holidays are quickly approaching and I am eager to start working on my Thanksgiving pecan pie recipe. Baking fresh goodies are absolutely on my Fall bucket list this year. I am super grateful this year because it has been one heavy year. We lost so many family and friends this past year and that was a call for me to cherish memories with my loved ones even more.
Usually, September is when you can walk into my home and I have my Fall scents blasting around but since our family just moved into our new home I plan on cooking because I much prefer the smell of fresh foods cooking in the oven, especially desserts. I can’t wait to start baking those yummy pies and those savory meals.
I wish I could tell you that I was that gal who just throws something together and it turns out perfectly but I ain’t. LOL! You can check out my friend Vee The Baker for that. Her website has all the delectable desserts and I have even taken a few virtual baking classes with her and let me just say…she is the real deal! I love following a recipe because I know each time it will turn out just like I like it. With the exception that sometimes I add a little more sugar or nutmeg…but just like Auntie Tabitha Brown says…that’s my business. LOL!
I recently came across Miss Lou Cooking as a part of a cooking group I am in on Facebook. I have made several of her meals and I love them so much. They are true down-home Sunday cooking types of meals. I made this southern pecan pie and it is ALL the things.
Bake it and let me know what you think! I can’t wait to hear of all the yummy goodies you will bake this Fall.
Thanksgiving Pecan Pie
Ingredients
- 1 cup light corn syrup
- 3 eggs
- 2 tsp cornstarch
- 1 tsp vanilla extract
- 1 cup sugar
- 2 tbsp melted butter
- 1.5 cups pecans
- 1 9 inch pie crust
Instructions
- Stir the corn syrup, eggs, vanilla extract, corn starch, sugar and butter. Fold in pecans
- Bake in a 350° oven on center of rack for 60-70 minutes and cool for 2 hours.
- Cover with foil and store pie in refrigerator.