Myrtle's Pecan Pie

8 servings Prep: 10 m Cook: 45 m Total: 55 m Beginner
5.0/5 (2)
Myrtle's Pecan Pie
Amanda writes: “My grandmother and mother made this pecan pie at Thanksgiving and Christmas.” Such a traditional Cajun favorite with pecans, eggs, and Karo syrup baked in a flaky crust until perfectly set.

Ingredients

8 servings
  • 2/3 cup sugar
  • 3 eggs
  • 2/3 cup Karo syrup
  • 1 tsp vanilla
  • 2 cups pecans (halves or chopped)
  • 1 unbaked pie shell

Step-by-Step Instructions

  1. Mix sugar, eggs and Karo thoroughly. Stir in vanilla and pecans and pour into unbaked pie shell. Bake at 350 degrees for 45 minutes or until toothpick inserted into center comes out clean.

Common Problems and Solutions

Q: Why is my pecan pie runny in the middle?

A: The pie needs to bake until the center is set. The toothpick test is key—it should come out clean or with just a few moist crumbs. If the edges are browning too quickly before the center sets, cover the edges with foil and continue baking.

Q: Can I use a store-bought pie crust?

A: Absolutely. While homemade crust is wonderful, a quality store-bought unbaked pie shell works perfectly fine for this recipe and saves time during busy holiday baking.

Tips and Techniques

Brushing your unbaked pie shell with egg white before pouring in the filling will help prevent a soggy bottom crust. You can use pecan halves arranged in a pretty pattern on top, or simply stir in chopped pecans for easier slicing.

Ingredient Substitutions

  • Karo syrup: pure cane syrup or dark corn syrup
  • pecans: walnuts

Equipment Needed

  • 9-inch pie pan
  • Mixing bowl
  • Whisk or fork
  • Measuring cups and spoons

Historical Context

Pecan pie became a Southern staple after corn syrup companies began promoting it in the early 1900s. In Cajun Louisiana, where pecan trees thrive, this dessert became a natural holiday tradition, often featuring locally harvested pecans.