Y’all it is Thanksgiving time. And I have to have a pecan pie and other desserts for my spread. What are you baking or looking forward to eating on Thanksgiving. My children decided that they did not want a turkey. So I will be making dressing with chicken. It’s going to be good. But in the meantime and in between time check out this recipe I found on the Sally’s baking recipes site. Good luck and happy Thanksgiving.

Grab These Ingredients

1. Pecans: Can’t make pecan pie without them!
2. Eggs: Eggs bind the ingredients and hold the filling together.
3. Corn Syrup: Sweetens, holds the filling together, and helps prevent crystallization while the pie bakes. I prefer dark corn syrup here for intensified flavor. See below if you’re interested in pie without corn syrup.
4. Brown Sugar: You can use light or dark brown sugar; dark has a little deeper flavor, with its higher molasses content.
5. Pure Vanilla Extract: One of the key flavors.
6. Butter: Melted butter makes for the best buttery flavor.
7. Salt: A little salt balances the sweet, and is especially welcome in a pie made with nuts.
8. Cinnamon: Cinnamon adds an extra layer of flavor! I don’t see many pecan pies with cinnamon; so thank you, Grandma, for giving me the opportunity to present a slightly unique pecan pie on our Thanksgiving tables.

Since it’s made with few ingredients, it’s imperative to use high quality. I genuinely love Diamond of California pecans and if you have homemade vanilla extract, go ahead and use it here.