Recipe: Pecan Pie

Aerial view of pecan pie with pecans sprinkled on counter

Making holiday pies at home this year? Lenexa Farmers Market vendor Jake Creek Pecans recommends using delicious, Kansas-grown pecans for the star ingredient. They sell the popular Kanza and Pawnee varieties, as well as Gardner, Shepherd and Goosepond. 

Recipe credit: In Praise of Pecans: Recipes and Recollections 

Yield: 8 servings

Ingredients

For the pie:

3 eggs
1 cup sugar
1 cup Karo Dark Corn Syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 ½ cup pecan halves
1 unbaked deep-dish pie shell (9 inches)

For the spiked whipped cream:

1 cup heavy whipping cream
1 tablespoon bourbon or brandy
1 teaspoon vanilla extract

Directions

For the pie:

  1. Preheat oven to 350° F. 

  2. In a mixing bowl, lightly beat the eggs. Whisk the sugar. Add corn syrup, butter and vanilla. Mix until well blended.

  3. Arrange pecan halves in the pie shell, distributing evenly.* Pour egg mixture over pecans.

  4. Bake for 55 –60 minutes or until a knife comes out clean. Cool before slicing.

For the spiked whipped cream:

  1. Whip cream in a mixing bowl until it begins to thicken. Add bourbon or brandy and vanilla. Whip until cream forms stiff peaks. Serve with pie

*Some methods suggest adding pecans to the egg mixture before filling the pie shell. Pouring the mixture over the pecans creates a crisper texture that is preferred.

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