The meal served on Thanksgiving (November 28th) is always something to look forward to and to be thankful for. After eating a big meal there is always room for dessert, and pie, whether pumpkin, pecan or apple is a staple in a traditional holiday meal. Here’s how to make it:

Pecan Pie

adapted from recipe on karo bottle

pie dough single crust (link to recipe for homemade) or use pre made your choice

1/2 cup light karo syrup

1/2 cup dark karo syrup

3 eggs lightly beaten

1 cup sugar

2 tbs butter melted

1 tsp vanilla extract

1 1/2 c pecan halves

Preheat oven to 350 degrees. Combine syrup, eggs, sugar, butter and vanilla and mix with a spoon only until combined careful not to over mix. Stir in the pecans and pour into prepared unbaked pie shell. Bake 60-70 minutes, the pie is done when you tap the center and it springs back. I recommend placing pie on a sheet pan while baking.

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