Go Back
+ servings
Mom's Pecan Pie

Mom's Pecan Pie

Our family's recipe for pecan pie. It's similar to the one on the Karo bottle, but with a little more butter and less sugar. I use half light and half dark corn syrup.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Author Cookie Madness


  • 1 9 inch unbaked pastry crust
  • 1 cup pecans roasted and chopped
  • 3 large eggs room temperature
  • 1/2 cup granulated sugar 100 grams
  • 1 cup corn syrup I use 1/2 light and 1/2 cup dark
  • 1 teaspoon vanilla extract
  • 1/4 cup melted butter can use salted or unsalted
  • 1/8 to 1/4 teaspoon salt use 1/8 if butter is salted, 1/4 if unsalted


  • Preheat oven to 350 degrees and have ready a rimmed baking sheet.
  • If you haven't done so, roast your pecans by laying them on a baking sheet and baking for about 6 to 8 minutes at 350 or until they start to release their oils. Let cool, then chop.
  • Line a 9 inch pie dish with pastry. You can use a glass dish or a disposable 9 inch pie pan.
  • Spread the roasted pecans across the bottom of the pastry lined pie dish.
  • Whisk the eggs until the yolks are blended with the whites, then whisk in the sugar, corn syrup, vanilla, melted butter and salt.
  • Pour filling over pecans (they will rise to the top when the pie is baked).
  • Put the pie on the rimmed baking sheet and bake for 50-60 minutes or until pie appears set (though it should be slightly jiggly when you pull it from the oven).
  • Let cool for several hours, then cover and freeze overnight if you have time. Bring to room temperature before serving.