Mom's Pecan Pie

Name: Mom's Pecan Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Cuisine: Southern
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

By Sherry Blizzard
@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 vote5

Comments:

8 Comments

Serves:

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
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How to Make Mom's Pecan Pie

Step-by-Step

Heat oven to 400 degrees F.
Note: Put your pie on a baking sheet in case it bubbles over.
Mix together the first seven ingredients.
Pour into the unbaked pie shell and bake for 15 minutes. Reduce heat to 350 and bake for 37 more minutes.
Remove 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.