Mom's Pecan Pie

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

  • Yield: Makes 8 servings


  • 1 1/2 cups pecan pieces
  • 3 none 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 none (9-inch) deep-dish frozen unbaked pie shell


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.



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Mom's Pecan Pie Recipe