Mama's Pecan Pie - Dee Dee

Diane Atherton


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!

Blue Ribbon Recipe

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! The Test Kitchen


★★★★☆ 25 votes

10 Min
45 Min


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

  • 3 large
  • 1 c
  • 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

How to Make Mama's Pecan Pie - Dee Dee


  1. Preheat oven to 350 degrees.
  2. Beat eggs; add sugar and cream well.
  3. 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.
  4. Bake about 40 to 55 minutes @ 350° or until it doesn’t shake more than jello would.
  5. 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.

Printable Recipe Card

About Mama's Pecan Pie - Dee Dee

Course/Dish: Pies
Main Ingredient: Nuts
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Heirloom

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