Mom's Famous PECAN PIE!

Here it is everyone! My Mom and your Aunt Crinkle's Famous Pecan Pie.

I caught mom whipping these up tonight getting ready for Thanksgiving. It doesn't have to be the week of Thanksgiving for her to whip up 6 pies on a Tuesday night, in fact, she just did this a few weeks ago just because she was having a good Wednesday.

This is a passed down family recipe from my Grandma. It's not ever been officially written down, like every other good recipe in my family. Don't worry though, I'm here to get them on record.

The recipe isn't for 1 pie or 2 for that matter, it's for 6 pies. She just considers it how much fits in one bowl. And she knows that if she makes one for Dad, she has to make one for Frank and one for Keith and Kari, and don't forget Uncle Jimmy and Uncle Tommy. In fact, I brought 2 of these pies home with me tonight.

If you make this recipe, always remember you can keep these in the freezer to bring out anytime company comes by.

Mom's Famous Pecan Pie

Yield: 6 Pies

Finely Chopped Pecans

4 cups finely chopped pecans
3 cups sugar
6 pie shells
12 eggs
2 sticks butter or margarine (melted or softened)
2 cups light corn syrup (Karo)
2 tbsp vanilla

Preheat oven 350 degrees.


Mix sugar and eggs, add softened butter, mix well. Add pecans, syrup and vanilla. Mix well.

Make sure batter stays very well mixed, pecans will settle in bottom of the bowl.

Divide mixture between 6 pie shells. Place 2 pie shells on large cookie sheet. You can cook 4 pies at one time, 2 pies on the top rack and 2 on the bottom. Save the other 2 until the first 4 are finished.

The cooking time will vary. Set the timer for 35 minutes and check pies after first 35 minutes. They may need to cook up to 50 minutes depending on your oven. The middle should be a little spongy and the top slightly browned. Tonight the pies cooked 38 minutes.




Enjoy my Mom's recipe, make 6 pies and share them with your family and friends. They make great Christmas gifts.

Printable version
With Love, Babe-O