Mom's Pecan Pie Recipe

Pecan pie is a southern staple for Thanksgiving and Christmas family holiday gatherings.  Since Mom made many pies for holidays her pie crust pastry (from Grandma) made enough for up to 4 different pies.  Many of the pies on this blog have been my Grandma's recipes because those are also what my Mom used.  However, they differed in their pecan pie making choices.  Grandma's was a brown sugar, light syrup 9-inch pie called Dear Abby's Pecan Pie that used pecan halves.  (Note:  Grandma also amde the recipe substituting walnuts for pecans.) Whereas Mom's was an 8-inch pie made with white sugar, dark syrup, and chopped pecans.  Below is my Mom's recipe for an 8-inch pie.  

Recipe short URL for sharing = https://tinyurl.com/3vxcvayp

If you prefer sugar-free desserts, check out my spouse's favorite for Simple Sugar-free Pecan Pie Recipe. 

Mom's Pecan Pie Recipe

Ingredients:

1 8-inch pie shell, uncooked

Filling:

  3 eggs
  1 cup dark corn syrup
  1 Tablespoon flour
  1/4 cup melted butter (or margarine)
  1/2 cup sugar
  1/2 teaspoon cinnamon
  1 teaspoon vanilla
  1 teaspoon salt
  1 cup pecans, chopped

Steps:

1. Line an 8" pan with pie crust pastry, uncooked.
2. Beat eggs well and then combine all ingredients
3. Pour into unbaked pie shell.
4. Bake until filling is set at 350 degrees, for approximately 45 minutes.