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


  • 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
  • 1
    (9 inch) deep-dish unbaked pie shell

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


  1. Spread pecans halves in a single layer on a baking sheet.
  2. Bake 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)
  3. Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into pie shell.
  4. Bake 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.

Printable Recipe Card

About Mom's Pecan Pie - Barbara's Version

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

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