mom's pecan pie - barbara's version
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 myrecipes.com website.
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prep time
15 Min
cook time
1 Hr 5 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 1/2 cups pecan pieces
- 3 large eggs
- 1 cup sugar
- 3/4 cup light or dark corn syrup (i use dark)
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 - (9 inch) deep-dish unbaked pie shell
How To Make mom's pecan pie - barbara's version
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Step 1Spread pecans halves in a single layer on a baking sheet.
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Step 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)
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Step 3Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into pie shell.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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