Grandma Lottie (Harward)'s Pecan Pie
Thanks to reader Kathy Harward for the recipe! I made this for my Southern boy husband and he LOVED it! Super easy.
Kathy recently suggested adding chocolate chips. Good thing I didn’t know about that before I made my most recent two pies, because I DEFINITELY wouldn’t have been able to resist eating that, and I’m supposed to be on my New Year’s Diet.
Makes 2 Deep Dish pies. I used frozen pie shells because I’m lazy. (That’s Rosalind, not Kathy talking.)
Heat oven to 350.
1 stick butter, melted
2 cups white sugar
1 cup light corn syrup
6 well-beaten eggs
1 tsp. vanilla
2 cups chopped pecans (I (Rosalind) added an additional 1 cup of pecan halves so they would rise to the top and make that yummy crunchy topping.)
Melt butter; add sugar and corn syrup, then add eggs and vanilla and mix well. Add pecans; pour into pie shells. Bake 50 minutes, until pies are pretty set and slightly brown. Refrigerate leftovers.
