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Mom’s Pecan Pie

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This recipe stays true to the heartwarming comfort of Mom’s classic pecan pie, with the addition of whole pecan decoration for a touch of rustic charm. It’s perfect for holiday gatherings, a family dessert, or as a sweet gift to remind someone of home. Enjoy this timeless treat that’s been passed down through generations, now with your own personal touch.


Units Scale
  • 3 large eggs, room temperature
  • 2/3 cup granulated sugar
  • 1/3 cup unsalted butter, melted and cooled
  • 1 cup light corn syrup
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups chopped pecans
  • 1/2 cup whole pecan halves for decoration
  • 1 unbaked 9-inch deep-dish pie crust (homemade or store-bought)


  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). This allows the oven to reach the correct temperature for baking your pie evenly.
  2. Prepare Filling: In a large bowl, whisk together the eggs and sugar until smooth and well-blended. Gradually whisk in the melted butter, ensuring it’s not too hot to avoid cooking the eggs.
  3. Add Syrup and Vanilla: Stir in the light corn syrup and vanilla extract. The vanilla enhances the depth of the pie’s flavor, so make sure to use a good quality extract.
  4. Pecans In: Fold in the chopped pecans, ensuring they are evenly coated with the mixture. The pecans will float to the top during baking, creating a deliciously crunchy top layer.
  5. Fill Pie Shell: Pour the filling into the unbaked pie shell. Arrange the whole pecan halves on top in a decorative pattern. This not only adds a touch of elegance but ensures a crunchy pecan in every slice.
  6. Bake: Place the pie in the preheated oven and bake for about 50-60 minutes. The pie is done when the edges are set and the center is only slightly jiggly.
  7. Cool: Remove the pie from the oven and place it on a wire rack. Let it cool completely before slicing. This could take several hours, but it’s essential for the filling to set properly.
  8. Serve or Store: Serve the pie at room temperature or slightly warmed. If you’re making this ahead of time, once cooled, you can cover and store the pie in the refrigerator.
  • Author: Lucas Krammes
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