World’s Best Pecan Pie?!? You decide. . .

World’s Best Pecan Pie?!? You decide. . .

No guilt.  I’m not using my mom’s pecan pie recipe for Thanksgiving.  In fact, I haven’t used it for a many years.  Why?  Oh, it’s delicious.  But it’s not an easy recipe and I want to use a recipe that is BOTH easy and delicious!  My family loves my pecan pie and of course they really don’t care whose recipe it is.
HERE is the recipe:

Beat 3 eggs thoroughly with 1/2 cup white sugar, a dash of salt, 1 cup dark corn syrup and 1/3 cup melted butter. Add 1 cup pecan pieces.

Pour into a 9-inch unbaked pie crust. Add 1/4 to 1/2 cup more pecan pieces or halves. . . Until you have as much on the pie as you want.

Bake in a 350 degrees oven 50 minutes or until a knife inserted halfway between the center and edge of the pie comes out clean.

Cool. I mean let the pie cool. And I mean: COOL!

Because what recipe could be easier?!?  AND it really IS delicious!

I always try to give credit where credit is due in regards to where recipes originate.  My ex-sister-in-law gave me this recipe. (What can I say? Family is complicated!)

My mom’s recipe is in the pic below. I love it because it was my mom’s.  But seriously, why mess around with a thermometer and temperatures when I don’t need to?  The ingredients are similar and sometimes I still add the teaspoon of vanilla.  If I run low on dark corn syrup, I add light corn syrup. The real secret? Use real butter and don’t skimp on the pecans.

Mom's Recipe Contribution to the Mother's Day Cookbook
Mom’s Recipe Contribution to the Mother’s Day Cookbook
Our moms sent in their favorite recipes – for their own Mother’s Day gift! I loved this construction paper!
Ready for the Oven
Ready for the Oven


Happy Baking!

Happy Eating!

Happy Thanksgiving!!



I would love to hear from you!

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