One of my favorite holiday traditions is baking! It doesn’t matter whether it’s Easter, Fourth of July or Christmas, I love finding just the right themed dessert to go with the occasion.
When fall rolls around, I don’t have to search any further than my recipe box for a great dessert that goes with a Thanksgiving turkey or Christmas ham. Every year around this time, it’s become a tradition for me to bake and is a little piece of home for family members who can’t join us on Thanksgiving day.
Texas Pecan Pie has become a favorite of my family’s and it’s such an easy dessert to whip up for the holidays! Within an hour or so, you can have Pecan Pies sitting in your refrigerator ready to be placed on that dessert table or hand-delivered to out of town family members.
Here’s my simple Pecan Pie recipe that you might want to try this season!
- 3 eggs, slightly beaten
- 1 cup sugar
- 1 tsp. Pancake Mix
- 3/4 cup dark Karo syrup
- 2 Tbsp. sweet cream butter, melted
- 1 tsp. vanilla
- 1/4 cup pure Maple Syrup
- 1 1/4 cup pecans, halved
- 1 9″ deep dish pie crust
1) Preheat oven to 350 degrees F.
2) Stir together all ingredients, except pecans, until well blended in a large mixing bowl.
You can make your pies a little more Texan by using local products like Pioneer Brand from San Antonio!
3) Stir in pecans.
4) Place pie crust into a glass deep dish pie pan or disposable aluminum pie pan, and trim excess crust around edges.
Let’s face it! I’m a mom! I do have a great “from scratch” pie crust recipe, but with babies hanging all over your legs while you cook, Pillsbury works just as well!
To add flair, use a fork to create a professional look by pressing down along the edge of the pie crust.
5) Bake 50-55 minutes until golden brown and pie begins to slightly crack in the center.
For best slicing: Cool overnight–then freeze for 1 day for best slicing.
You’ll notice up above that I had two pies going at the same time. Doubling this recipe is also very easy, and since Pillsbury provides two pie crusts, why not just make two!