Mom's Pecan Pie

Sherry Blizzard

By
@akflurry

This is a tried-and-true recipe I grew up with. My mom (witch 123...Billie Blair, love you mom!) got the recipe from her friend Yvonne Arnette when we lived on the Navajo Indian Reservation in Ganado, Arizona in the 1960's. I have yet to taste a better pecan pie. It's simple....the only catch is to NOT over bake it. Your first instinct is to let it sit in the oven just a few more minutes. DON'T DO IT! Even though it looks like it's not done...it is. It will continue to "gel" as it sits out of the oven and you don't want to over bake this pie.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
10 Min
Cook:
50 Min
Method:
Bake

Ingredients

3
eggs, slightly beaten
1 c
light karo syrup
1 c
sugar
2 Tbsp
butter or margarine, melted
1 tsp
vanilla extract
1/8 tsp
salt
1 c
pecan halves
1
pie crust, unbaked

Step-By-Step

1Heat oven to 400 degrees F.
2Note: Put your pie on a baking sheet in case it bubbles over.
3Mix together the first seven ingredients.
4Pour into the unbaked pie shell and bake for 15 minutes. Reduce heat to 350 and bake for 37 more minutes.
5Remove and allow to cool. The pie will continue to cook when you remove it from the oven so don't be fooled into thinking it's not done.

About this Recipe

Course/Dish: Pies
Main Ingredient: Nuts
Regional Style: Southern
Other Tag: Quick & Easy
Hashtag: #pecan pie