Mom’s Old Fashioned Pecan Pie

No dessert speaks to me like pecan pie!  I can’t resist it. I’ve even been known to have it for breakfast ( but don’t tell anyone) !  My Mom always made a good old fashioned pecan pie every Thanksgiving and every Christmas.  I still make pecan pie for special holidays but I don’t reserve it only for special occasions.  It is so quick and easy to make – you can have it anytime!  In fact, the filling only has 6 ingredients and you can whip it up in about 5 minutes.  Here is my Mom’s Old Fashioned Pecan Pie recipe:

Mom's Old Fashioned Pecan Pie
 
Prep time
Cook time
Total time
 
Recipe type: Pie
Serves: 8
Ingredients
  • 1 refrigerated pie crust
  • 1 cup sugar
  • ½ cup Karo light corn syrup
  • ¼ cup melted butter
  • 3 eggs, well beaten
  • 1 cup chopped pecans
  • 1 teaspoon vanilla
Instructions
  1. Combine sugar, light corn syrup and melted butter.
  2. Add beaten eggs, chopped pecans and vanilla to the syrup mixture, mixing thoroughly.
  3. Pour filling into unbaked pie shell. (Note: Since this is a high sugar content pie, sprinkle a little flour on each side of the pie dough before putting it into the pie plate.)
  4. Bake at 375 degrees for 30 minutes. After 20 minutes, cover the edges with aluminum foil or a pie crust protector to prevent burning.
  5. After 30 minutes, reduce the oven temperature to 350 degrees and bake another 15 to 20 minutes.

Click the link to view the YouTube How-To Tutorial for this recipe:  Vickie’s Mom’s Old Fashioned Pecan Pie 

 

Combine the sugar, light corn syrup and melted butter.  Stir well.

Add beaten eggs, vanilla and chopped pecans to syrup mixture, mixing thoroughly.  

Bring the refrigerated pie crust to room temperature and unroll.  Sprinkle both sides of the pie dough with flour.  Place into the pie pan and flute edges.

Pour the filling into the pie crust and bake at 375 degrees for 30 minutes.  NOTE:  After 20 minutes, put strips of aluminum foil around the edges of the pie or use a pie protector to prevent the edges from burning.

After 30 minutes, reduce the oven temperature to 350 degrees and bake an additional 20 minutes.

Let the pie cool before serving.

Here is the pie— hot out of the oven.  (Notice my vintage pot holders?  My daughter, Nicole, made these for me when she was a little girl ( now she is a Mom too) and I love using my handmade pot holders !)

 

Comments

  1. Mom’s Old Fashioned Pecan Pie was featured by Velvet Palate ( New York ) on 10/12/2012 in their wine and food pairing newsletter. Velvet Palate paired this decadent pie with Los Pinos. To view the Velvet Palate website, click here: https://velvetpalate.com/customer/account/login/

  2. My favorite recipe using Nielsen-Massey Bourbon Pure Vanilla Extract ( which I have used for many years) is in homemade Vanilla Ice Cream. There is nothing like making Vanilla Ice Cream using this Pure Vanilla Extract when it is served over warm homemade blueberryor blackberry cobbler.

  3. Homemade ice cream served with warm homemade blackberry cobbler sounds so good! I’ll just have to invite myself over to your house again!

Trackbacks

  1. […] LOVE to bake!  Here’s my Old Fashioned Pecan Pie —hot out of the oven.  I used the Nielsen-Massey Madagascar Bourbon Pure  Vanilla Extract […]

  2. […] Vanilla and bake my Mom’s Old Fashioned Pecan Pie.   For the complete recipe, click here:  Vickie’s Mom’s Old Fashioned Pecan Pie.   This recipe has been in my family for years but I have to say it tasted even better with the […]

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