Babe's Pecan Pie

Well now, if your Thanksgiving table doesn’t have a pecan pie on it, did the holiday even happen?

Babe’s version keeps things beautifully simple: dark corn syrup, sugar, eggs, a splash of vanilla, and a generous cup of coarsely chopped pecans poured right into an unbaked pie shell.

The filling sets up gooey and caramelized with that signature sticky sweetness, while the pecans toast up golden and crunchy on top.

This is the pie your family will request every single year and never let you swap out for something “fancier."

Kitchen Tips

• Pour the hot sugar-syrup mixture into the eggs slowly while beating constantly. Dumping it in all at once will scramble the eggs.
• Shield the crust edges with foil for the first 20 minutes of baking to prevent them from browning too fast.
• The pie will still look slightly jiggly in the center when it’s done. It firms up as it cools, so don’t overbake or the filling turns rubbery.
• Serve warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.