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Mother's Pecan Pie

Updated on March 31, 2013

Your Thoughts Please

5 stars from 1 rating of Moms Pecan Pie

Nothing Better Than Pie!

Pies, Pies Glorious Pies! At any gathering where a meal is involved you can almost always be sure there will a pie or two. While sometimes it is necessary to pick one up from the bakery section of your grocer or even resort to baking a frozen one, nothing beats a good homemade, right from the oven pie. Oh, and those wonderful aromas that fill the house while it's baking are mouth watering.

I would rather make a pie any day than a cake. The ingredients are simpler and very often right on the pantry self. There's no icing to deal with and usually no left overs either. The hardest part of making any pie is the crust, but with the ready made ones available in the refrigerator or freezer section of the grocery story that is not an issue for me anymore. And I will have to say, after trying almost all of the crust that are available that Pillsbury is the best.

In my family our favorite pie has always been my mom's Pecan Pie. I never even tried making one until she was no longer with us ten years ago. She always said just follow the recipe on the Light Karo syrup bottle but add an extra egg. Well, I have to say my first attempts were approved and accepted by my family. Some even said it was a good as Mom's!

You don't even have to get the mixer out for this quick, easy to assemble, mouth watering pie!

Cook Time

Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: 8 servings (6 if nephew, Charles is in attendance)

Ingredients

  • 1 Cup Light Karo Syrup, do not use Dark
  • 4 Large-Jumbo Eggs, use 5 if not very large
  • 1 Cup Sugar
  • 2 Tablespoons Melted Butter, slightly cooled
  • 1 Teaspoon Vanilla
  • 1 1/2 Cups Pecans, Coarsely Chopped
  • 1 Unbaked 9" Deep Dish Pie Crust

Chop, mix, bake. ENJOY!

  1. Preheat oven to 350.
  2. Beat the eggs well with whisk. Add sugar, syrup, butter and vanilla and mix well by hand. Add pecans and mix. Pour into unbaked pie crust.
  3. Cover edges of crust with aluminum foil to prevent burning. Place on center rack of oven and bake 60-70 minutes. Check after 60 minutes, if center springs back it's done, if not bake little longer.
  4. Room cool completely before serving. But if you can't wait it's ok to serve slightly warm.

Comments

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    • PaisleeGal profile imageAUTHOR

      Pat Materna 

      5 years ago from Memphis, Tennessee, USA

      Om Paramapoonya .... please let me know how you like this pie when you give it a try. One of the best things about it is how easy it is to put together. Thanks for stopping by my hub today.

    • Om Paramapoonya profile image

      Om Paramapoonya 

      5 years ago

      Yum! You know, I usually don't care much for pies, but pecan pie is the only pie I really really really love. So thanks a lot for the recipe. I'll give it a try a sometime.

    • PaisleeGal profile imageAUTHOR

      Pat Materna 

      5 years ago from Memphis, Tennessee, USA

      Moonlake ... there's many aunts, mommas, and grannies out there that have great recipes .. I so glad I've been on the receiving end of that kind of heritage. The best part are the memories shared in the kitchen while you cook together as a family.

      Thanks for stopping by and the votes !!

    • moonlake profile image

      moonlake 

      5 years ago from America

      This sounds good. It pretty much the same way my Aunt Gledis made her pie and that's the recipe I always use. Voted up on your hub.

    • PaisleeGal profile imageAUTHOR

      Pat Materna 

      5 years ago from Memphis, Tennessee, USA

      tillsontitan....Thanks for the stopping by and checking out the recipe. One of the best things about this pie is how easy it is to make. Let me know when you cook one up.

      Thanks too for your remarks and following me! :)

    • tillsontitan profile image

      Mary Craig 

      5 years ago from New York

      MMMMM....my favorite pie in the world. Simple to make and it looks delicious! I have Celiac disease so I have to find a good pie crust I can eat but now you've got me wanting to look!

      Voted up, useful, and interesting. Pinned too!

    • PaisleeGal profile imageAUTHOR

      Pat Materna 

      5 years ago from Memphis, Tennessee, USA

      Simple Joys ... I get $10 for mine ... but of course pecans are $7-$9 a lb. here... I should get more but I usually just make them for friends and such. Thanks again for checking out my hub.

    • SimpleJoys profile image

      SimpleJoys 

      5 years ago

      This was 10+ years ago that I made those pies for sale. We think we charged $7.00 each for them. This was also considering that the church had Pecan trees, so the nuts came for free. All we had to do was crack them. Can't believe I had all that energy week after week!!

    • PaisleeGal profile imageAUTHOR

      Pat Materna 

      5 years ago from Memphis, Tennessee, USA

      Thanks SimpleJoys for stopping by. I appreciate your comments. I'm just curious, how much did you sell your pies for? I've made a few and sold to co-workers and such. Let me know what you think of the extra egg.

    • SimpleJoys profile image

      SimpleJoys 

      5 years ago

      I used to make as many as 12 pecan pies each week for a fund raiser at our church! They always sold because everyone loves pecan pie. My recipe only called for 3 eggs. I think 4 could indeed be a lot better! I will have to try it when my energy comes back from the chemo. Pecans really are expensive. Luckily I live in an area where they grow so I can get them more reasonably! Thanks for the recipe and tips!

    • PaisleeGal profile imageAUTHOR

      Pat Materna 

      5 years ago from Memphis, Tennessee, USA

      Alicia ... thanks for stopping by today. This pie is nice and custardy and using the light syrup instead of the dark keeps if from being too rich to enjoy. I've had pecan pies made with the dark karo and they are always more like candy to me. Let me know how you like it when you give it a try. It's so easy to put together. The only bad thing it has going for it is the high cost of pecans right now. Fortunately, I have a good local source for them.

    • AliciaC profile image

      Linda Crampton 

      5 years ago from British Columbia, Canada

      Pies are quick to make when a ready made crust is bought. I like the sound of your pecan pie filling, paisleegal. The mixture of butter, pecans and syrup sounds delicious.

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