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Pecan Pie

My mama’s been making *pecan  pie for as long as I can remember. And I’ve enjoyed eating those pies for as long as I can remember. I’ve never actually made one myself. Haven’t needed to. Mom has the whole pie making thing down to a science and I never saw any reason to mess with perfection.

But, recently, with yet another birthday quickly approaching and the fact that my mama’s not getting any younger either, I started thinking that maybe it’s time for me to grow up and master the art of creating a few of the culinary delights that I’ve enjoyed for so many years. Pecan pie was at the top of my list. Mama gladly agreed to teach me.

And, I’ve chronicled the process so that you, too, can enjoy the yummy goodness of this southern treat.

You really should make a couple of these pies for yourself. You won’t be sorry. I’m certain that if our world leaders would sit down together with a slice of this pie and cup of coffee all the world’s ills would be solved. Seriously, there’d be so much ooey, gooey, crunchy, warm sweetness fillin’ up their mouths there would be no room for disagreement.

Homemade Pecan Pie

Here’s what you’ll need:

1 ½ cups sugarPecan pie ingredients

1 ½ cups white Karo syrup (and, yes, color does matter – I know, ’cause I asked that question)

4 eggs, beaten

1 ½ tsp. vanilla

3 Tbsp. butter, melted

1 ½ cups chopped pecans

2 shallow pie crusts (thaw if they’re frozen)

Here’s what you do:

Preheat oven to 350°. Using a mixer, combine sugar, Karo syrup, eggs, vanilla, and butter. Add the pecans; stir to combine. Pour equal amounts of batter into each pie crust.

Preparing Pecan Pie

Bake 15 minutes. Then reduce heat to 325° and bake an additional 30 minutes. Mama says that cooking it at a higher temp for a short amount of time will keep the crust from being soggy. (Nobody wants a soggy crust.)

Here’s a snapshot of one of the pies coming out of the oven:

Homemade Pecan Pie





Allow the pies too cool for at least 20 minutes before cutting.

Pecan Pie Monster




Ya’ gotta watch out for the pecan pie monsters though. They strike when you least expect it and before ya’ know it, you could be left wondering what happened to your pies.




*Here in the South we have our own unique way of saying things: Pecan is pronounced “puh-kahn” or “pee-kahn” or “pee-can” depending on which neck of the woods you’re from.

How do YOU say pecan?

Shared with: Saving 4 Six, Hope in Every Season, Cornerstone Confessions, Working Christian Mommy, Jenni Mullinix, Teach Me Tuesday, Family Fun Friday, Lamberts Lately,  Oh My Heartsie Girl, Create with Joy, Happy and Blessed Home, A Life in Balance, Mom’s the Word, Creative K Kids, and Back to the Basics



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Candy is a southern girl who enjoys the simple things in life. Dirt road drivin’, Sunday afternoon nappin’, back yard swingin’, and sunset watchin’ are a few of the things that make her smile. She’s been married to her best friend and the love of her life for almost 25 years and is navigating motherhood with her 4 children, aged 23, 19, 14, & 11. Homeschooling for over 18 years now, she is also a bit of a word-nerd (ok, maybe more than a “bit” – she actually considers making lists of homophones to be entertaining), a lover of books and chocolate, a survivor of cancer, an author, and a hula hoop maker.

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11 Responses to Pecan Pie

  1. Audrey February 3, 2015 at 5:02 pm #

    Pecan Pie is one of my favorites! And I love that you are writing down your Mom’s recipes, it’s one of the things I nag people about all the time.

    Thanks for sharing on Tasty Tuesdays. Hope to see you next week.

    • Candy February 4, 2015 at 6:56 am #

      I agree, it’s so important to keep the traditions going. The extra special treasures are the recipes I have that are in my mom’s handwriting. <3

  2. Janet Pesaturo November 30, 2014 at 9:59 pm #

    I love pecan pie, thanks for sharing the recipe. I just found this on Motivation Monday, where it is now sandwiched between my two ice cream recipes, either of which would go well with pecan pie, although I hadn’t thought of that before seeing your entry! Thanks!

    • Candy December 1, 2014 at 12:20 pm #

      I love how my post was sandwiched between your ice cream recipes!! The caramel apple definitely appeals to my taste buds. 🙂

  3. Karren Haller September 12, 2014 at 9:04 pm #

    So glad that you are learning from the pro, my grandmother and aunt taught me alot about baking. Ask your mom if she ever made trial cakes. They look delicious!!! Thanks for sharing. Hope you will stop by and link up other fabulous recipes.
    Have a great weekend, Happy Fall!!

  4. Bobbi September 1, 2014 at 7:46 pm #

    Here in my part of Texas…we say pee-can 😉 Gotta pin this!!

    Thanks so much for linking up at Teach Me Tuesday. You are very much appreciated! Hope to see you again this week! http://3glol.net/2014/09/01/teach-tuesday-19/


  5. Shannon @ Of The Hearth August 14, 2014 at 7:15 am #

    This looks tasty! I love pecans (regardless of how you pronounce the name).
    I do try to avoid corn syrup in my cooking. Have you ever heard of a substitute?
    (Visiting from the Thrive @ Home link-up.)

    • Candy August 14, 2014 at 9:15 am #

      I’ve not tried with the pecan pie, but I’ve used homemade syrup as sub for corn syrup in other recipes with no problem. As a rule of thumb we avoid corn syrup too, but with pecan pie only coming around a couple of times a year, I make an exception. 😉
      Let me know if you try it, I’d love to know how it turns out.

  6. Lee Ann Griffin December 4, 2013 at 12:27 pm #

    Candy, you are so sweet to share this sweet recipe with us!! Love the pic of your pie monster sister, y’all are so blessed to have each other! You are an amazing woman and definitely a mentor of mine! May God continue to bless you today and always:)))

    • Candy December 4, 2013 at 10:58 pm #

      Wow, Lee Ann! Thank you for your kind words…you made my heart smile. 🙂 I think the pecan pie monster is the highlight of this post. I’m definitely blessed to call her my sister. Of course, if she was seriously going to steal my pies things might get ugly pretty quick. 😉

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