Momma’s Pecan Pie

Momma's Pecan Pie
Recipe type: Pastries
I'm lucky enough to have a couple of Pecan trees growing at the farm and so we eat A LOT of Pecans...so you could say we've made enough pies to be experts by now. This recipe is one of many but it is exceptionally good and very easy.
  • 4 whole large eggs
  • 1 cup light corn syrup
  • ⅓ cup dark brown sugar, packed
  • ¼ cup granulated sugar
  • 4 tablespoons snsalted butter, softened
  • 1 teaspoon real vanilla extract
  • ½ teaspoon Kosher salt
  • 3 cups pecans halves
  • 1 prepared 9 inch Pie Crust
  1. Preheat oven to 375, and place rack in the lowest position in oven (so the top pecans won't burn).
  2. In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla and salt until smooth.
  3. Roughly chop 1-1/2 cups pecans and place in the bottom of prepared pie crust. Top with remaining whole pecans and then pour the filling over top.
  4. Set the pie onto lined baking sheet and place into the oven for 50-60 minutes or until the center slightly jiggles.
  5. Cool pie completely in pie plate before serving.

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One Response to Momma’s Pecan Pie

  1. harvey justine June 1, 2011 at 8:37 am #

    I love the classics! Thank you for this wonderful pecan pie recipe. I found it creative and innovative. I love my pie refrigerated :)

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