This is a classic pecan pie recipe. No chocolate, booze, bells, or whistles... just vintage goodness. It's sweet, crunchy, gooey, and the perfect base to build on once you master this basic version. Or, if you're like me, you'll enjoy it just the way it is.
This recipe isn't something I devised, nor is it a recipe invented by a family member, but I decided to include it here for a few reasons:
1. It has real vintage value. The title on the recipe card had me curious for weeks, and after a few hours of research, I finally found the actual source of this recipe. While it seems that the restaurant may still exist, it does not exist in the same way or with the same owners it did at the time of this recipe's popularity. I did find a few people also circulating the recipe, so I decided to add it here as well to help keep it from disappearing entirely.
2. It was hand-written by my Great-grandmother and stashed in her recipe tin. After speaking with my Dad, I learned that my Great-great-grandmother lived in Florida. My Great-grandmother and my Grandmother (her daughter) used to take road trips down to see her. My Great-grandmother and Grandmother loved grabbing recipes from all sorts of places, and if they had stopped at this restaurant for a meal, they definitely would have grabbed a post card with a recipe on the back. I like thinking about them sitting together decades ago and chatting over a slice of this pecan pie.
Making this recipe
I made this pie a few times, and while it is delicious, it can be tricky to get the timing just right. The recipe says to bake at 300 F for 1 hour, but I found that that was not long enough. In my oven, I needed an extra 15 minutes. Ovens will differ slightly so pay close attention to the pie at the 1 hour mark and check often for doneness.
Your pie should be slightly jiggly in the center, but set at the edges. If you undercook the pie, it will be far too gooey and won't set completely. If you overcook it, however, the edges will become hard and difficult to chew because the sugar will basically turn to taffy where it's most shallow.
Silver Springs Coffee Shop Famous Pecan Pie
1 cup granulated sugar
1 cup white karo syrup
1 cup chopped pecan meats (plus halves for topping if desired)
1/8 lb butter
1/2 tsp salt (scant)
Cream the butter and sugar.
add salt, well beaten eggs, Karo syrup, and chopped nut meats; Mix well.
Add filling to raw pastry shell (homemade or frozen deep dish). Top with pecan halves for decoration if desired.
Bake for about 1 hour at 300 F. Pie is done when there is a slight wobble in the center, but the edges are set when the pie is gently jiggled.