Mom's Pecan Pie

Southern Living
Mom's Pecan Pie Recipe

For a richer flavor in  this traditional pecan pie recipe, try using dark corn syrup. Both variations received high marks in our Test Kitchens.

Makes 8 servings


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1 1/2 cups pecan pieces
3 large eggs
1 cup sugar
3/4 cup light or dark corn syrup
2 tablespoons melted butter
2 teaspoons vanilla extract
1/2 teaspoon salt
1 (9-inch) deep-dish frozen unbaked pie shell


Prep: 10 Minutes
Bake: 1 Hour, 5 Minutes

1. Spread pecans in a single layer on a baking sheet.

2. Bake at 350° for 8 to 10 minutes or until toasted.

3. Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into pie shell.

4. Bake at 350° for 55 minutes or until set, shielding pie with aluminum foil after 20 minutes to prevent excessive browning. Serve warm or cold.

Note: For testing purposes only, we used Mrs. Smith's Deep Dish Frozen Pie Shell.


Created date

September 2007

Nutritional Information