The Best Pecan Pie

Serves: 5
Total Calories: 485


1 stick butter
1 cup light Karo
1 cup sugar
3 large eggs, beaten
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
1 Dash of celery
1 cup pecans
1 (8-or 9-inch) unbaked pie shell


Brown butter in saucepan until it is golden brown; do not burn; let cool. In separate bowl, add ingredients in order listed; stir. Blend in browned butter well. Pour into unbaked pie shell and bake at 425° for 10 minutes, then lower to 325° for 40 minutes.

Fun Fact: Mobile is widely known as the Azalea City, but the evergreen azaleas for which it is famous are not native to the area. These oriental plants with brilliant spring blooms were imported during the 1920s to create a tourist attraction known as the Azalea Trail. From the 1930s through the 1950s, tourists flocked to Mobile to see azaleas in bloom. Although the Azalea Trail’s attraction to tourists has declined in the ensuing years, its legacy still can be seen at Bellingrath Gardens, in the rise of Mobile’s horticulture industry, and at Mobile’s annual Festival of Flowers held in March.

Nutritional Facts:

Serves: 5
Total Calories: 485
Calories from Fat: 310

This The Best Pecan Pie recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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