Mom's Pecan Pie - Barbara's Version

Mom's Pecan Pie - Barbara's Version Recipe

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Barb from Texas


While looking among the many Pecan Pie recipes trying to choose which one I wanted to make I came across this recipe. It is from Southern Living October 2007 issue. The pecans are toasted and that's why I decided to try it. Made some minor changes for our tastes. This will be my go to Pecan Pie recipe. My husband and I loved it. It's Rich and Delicious! I will post a photo next time I bake this pie.

Note: I had to adjust my cooking time because my oven cooks fast. The time listed here is from the original recipe found on the website.

☆☆☆☆☆ 0 votes
15 Min
1 Hr 5 Min


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1 1/2 c
pecan pieces
3 large
1 c
3/4 c
light or dark corn syrup (i use dark)
2 Tbsp
butter, melted
2 tsp
vanilla extract
1/4 tsp
(9 inch) deep-dish unbaked pie shell

How to Make Mom's Pecan Pie - Barbara's Version


  • 1Spread pecans halves in a single layer on a baking sheet.
  • 2Bake at 350 degrees for 5 - 8 minutes Watch closely that you don't over cook them. After cooling I chopped pecans keeping large pieces as much as possible. (my preference)
  • 3Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into pie shell.
  • 4Bake at 350 degrees for 55 mminutes or until set, shielding pie with aluminum foil after 20 minutes to prevent excessive browning. Serve warm or cold.

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About Mom's Pecan Pie - Barbara's Version

Course/Dish: Pies
Main Ingredient: Nuts
Regional Style: American

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