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The Blonde Baker: Thanksgiving Pecan Pie

Happy Thanksgiving, everyone! Pecan pie is my favorite Thanksgiving dessert. This recipe is a staple for your recipe book – super easy to make and tastes absolutely phenomenal. It’s graciously gooey, and best served warm with vanilla ice cream. I made it for a Friendsgiving dinner I had with my sisters just this last week, and it was quite popular.  (To be completely honest, the blondies were the first to go.) I just love pecan pie, so I baked it for myself. 


1 cup Karo light Corn Syrup

3 eggs

1 cup sugar

2 teaspoons vanilla extract

¼ cup butter melted

1 ½ cups pecan halves

1-9inch Pie crust (unbaked in greased pie pan)


Preheat oven to 350 degrees. Mix corn syrup, eggs, sugar, butter, and vanilla with a spoon. Stir in pecans. Pour filling into pie crust.

Bake pie for about 60 minutes or until center is set. The center of the pie should spring back when done. Serve warm with vanilla ice cream.

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