Pecan Pie - Dee Dee's

Recipe Rating:
 21 Ratings
Prep Time:
Cook Time:
Cooking Method: Bake


3 large eggs
3/4 c sugar
1 c white karo syrup
2/3 stick butter, melted
1 tsp vanilla
1 c pecans (halves or chopped)
1 9-inch pie shell, unbaked
3 large eggs
1 c sugar
1 c dark karo syrup
1 stick butter, melted
1 tsp vanilla extract
1 c pecans (halves or chopped)
1 9-inch pie shell, unbaked

The Cook

Diane Hopson Smith Recipe
Well Seasoned
Pine Mountain, GA (pop. 1,304)
Member Since Aug 2011
Diane Hopson's notes for this recipe:
Pecan Pie has always been a favorite in our family for as long as I can remember.

This is a recipe I've used for many years. I was not sure if this was my mother's recipe or my former mother in laws until today (6/15/2012) when I found my mothers hand written recipe. She would be so pleased to know her recipe had won a blue ribbon.

This pie was served at Thanksgiving and Christmas for as long as I can remember.

It's a wonderful pie to say the least!
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This is a beautiful pie I was proud to display for our Thanksgiving Dinner. When I was cooking the mixture on the stove it almost smelled like butter toffee!

I did shield the crust after I added the pecans to prevent the crust from burning. It turned out great!


Preheat oven to 350 degrees.
Beat eggs; add sugar and cream well.
Add Karo syrup, melted butter, and vanilla; mix well. Pour into uncooked pie shell and cover with pecans.

NOTE: Shield the crust with strips of aluminum foil to prevent burning edges of crust.
Bake about 40 to 55 minutes @ 350° or until it doesn’t shake more than jello would.
I found this info online at:


The first time I made pecan pie, it was perfect. The filling was gooey and delicious, not the least bit runny. Maybe it was beginner's luck, because the second time I made pecan pie, it was runny. The third time, it was more like pecan soup. The fourth time, I cooked it longer, which produced burnt pecan soup.

So I asked questions and experimented. Whenever I planned to take one to a potluck supper, I made two pies--one for me to taste, to see if it was acceptable; and the other to share (or throw away, depending on how that first pie tasted).

Eventually I got it right. Now I am so confident in my pecan pie baking skills that I only bake one pie, and take it to a party without even testing it first.

Here's the thing: Pecan pie filling is like a custard without the milk. The eggs make it set up. Never use a store-bought crust in an aluminum pan. Measure your ingredients carefully, because baking is more science than art. Verify your oven temperature is really at 350. (Don't trust your dial.). And remove it from the oven when when a toothpick comes out with just a tiny bit of gooey goodness on it.

if that still isn't enough, try one or more of these suggestions:

•If you're using a frozen crust, try a fresh crust You don't need to add the extra moisture.

•If you're cutting your cooking time short to avoid overbrowning, or cooking at less than 350 for the same reason, don't. If your crust is burning too soon, cover the edges with foil or with a pie crust protector. Remove it for the last fifteen minutes of baking. (See below for more information.)

•Throw in a few extra pecans. In fact, that's a good idea even if you don't have trouble with runny pies.

•Add a fourth egg or a tablespoon of flour or cornstarch. Any of these options should make your pie filling more solid.

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user Sherri Logan Williams logansw - Sep 14, 2011
do you have a low carb version??? i sure hope so. it's my favorite pie and i really dont eat alot of sweets...
user Diane Hopson Smith DeeDee2011 - Sep 14, 2011
Sorry Sherri, I don't. This pie is soooo rich.
user Sherri Logan Williams logansw - Sep 14, 2011
i know...i've had it so many times...usually around the holidays...i may attempt to come up with a low carb version of my favorite pie. well, i better get to work. hehehehehe sw☺
user Diane Hopson Smith DeeDee2011 - Sep 14, 2011
Sherri, I just look on the internet for Low Carb Pecan Pies. There are several out there. I was going to copy and paste and send to you in a private message. Thought you might want to look since there were so many and they were all a little different.

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