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Mom's Pecan Pie

Southern Living NOVEMBER 2002

  • Yield: Makes 8 servings

Ingredients

  • 1 (15-ounce) package refrigerated piecrusts
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup light corn syrup
  • 2 tablespoons butter or margarine, melted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves*

Preparation

Unfold and stack 2 piecrusts; gently roll or press together. Fit into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Stir together eggs and next 5 ingredients; stir in pecans.

Pour filling into piecrust. Bake at 350° for 55 minutes or until set. Serve warm or cold.

* Chopped pecans, a less expensive choice, may be substituted for the pecan halves.

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