Mom's Pecan Pie

  • Princess222 Posted: 12/02/10
    Worthy of a Special Occasion

    My husband claims to be a Pecan Pie expert and he loved this recipe. I followed the recipe exactly and it turned out delicious. This will be my go-to Pecan Pie recipe from now on. Very easy and super delish!

  • hepburngal Posted: 12/26/09
    Worthy of a Special Occasion

    Made this for Thanksgiving and thought it was the best pecan pie I've ever made or had! I love pecans but often find pecan pie too sweet/rich to eat too much of, but this pie had the perfect balance. Highly recommend for the holidays!

  • texasbaker55 Posted: 04/24/11
    Worthy of a Special Occasion

    THIS IS THE BEST PECAN PIE EVER!!!! I do believe that baking the pecans and using 1/4 less corn syrup makes the difference. I know it's a hit each time I bake it!!!! As a matter of fact, I'm actually baking one right now!!! THANKS SO MUCH FOR SHARING!!!

  • catlover8 Posted: 11/25/11
    Worthy of a Special Occasion

    This was the 1st pecan pie I have ever made & it was not only easy but also delicious. I accidentally got the regular size crust instead of deep dish & it still turned out fine. I used 1/2 cup light corn syrup like someone suggested but I will try with 3/4 cup at Christmas time just to see which I prefer. Thanks so much for sharing.

  • rusher Posted: 11/25/11
    Worthy of a Special Occasion

    This was a fantastic easy recipe, will definitely save this as my go to pecan pie recipe.

  • johnny456in Posted: 06/06/12
    Worthy of a Special Occasion

    Hi guys, i have tryed this awesome recipe. try it out.... Pecan Pie

  • tngolfgal Posted: 08/29/12
    Worthy of a Special Occasion

    This is FABULOUS. And easy. I will make it over and over again. I followed the directions exactly..I used dark corn syrup and Marie Callender's frozen pie shell. THE BEST. (Took an extra 5 minutes in the oven.)

  • 56pamela Posted: 12/14/12
    Worthy of a Special Occasion

    I adapted this recipe and used individual frozen pie tart shells. I used the dark corn syrup. This recipe made 16 individual pies and were amazing! I would recommend baking one sheet of pie tarts at a time. Otherwise you have to rotate the baking sheets for even browing. Time wise it was closer to 20 minutes.

  • NattyJo Posted: 03/29/13
    Worthy of a Special Occasion

    I started out making this for my track coach who absolutely loves pecan pie. But before giving it to him I thought I'd better keep the first pie, taste it, and, if it was good, make him a separate one. Boy am I glad I did that! When I cut into it, the whole filling was one soupy mess and it was WAY too sweet (even for pecan pie). I cooked it for the entire 55 minutes, but maybe I needed to cook it longer? I definitely did not give it to him.

  • ericka5441 Posted: 11/27/13
    Worthy of a Special Occasion

    This recipe came out great. I used 2 cups of pecans and a tad bit more butter. The only thing I would change is adding a bit more corn syrup. I would like the consistency to be a little thicker. However my family loved it. The enjoyed the fact it wasn't too sweet.

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