Pecan Pie

I recently realized that I have never shared my family’s pecan pie recipe. My mother found it in an old Betty Crocker cookbook decades ago & it’s been part of our family holiday traditions ever since.

The original recipe calls for one cup of pecans, but when I want pecan pie, I want pecans to be front & center, not an after thought. To me, using one cup just isn’t enough, so I’ve always used two cups.




  • 3 eggs
  • 2/3 cup sugar
  • dash of salt
  • 1 cup light corn syrup
  • 1/3 cup melted butter
  • 2 cups pecans
  • single pie crust


  1. Preheat oven to 350 degrees.
  2. In a bowl, whisk eggs with a whisk or fork.
  3. Add sugar & salt. Stir until dissolved.
  4. Stir in corn syrup & butter. Mix well.
  5. Stir in pecans.
  6. Place unbaked pie crust on a baking pan. Pour pecan mixture into pie shell. Place a pie ring over crust or loosely tent edges with strips of foil.
  7. Place pie in oven & bake for 25 minutes. Remove pie ring or foil & bake for 25 more minutes or until knife inserted in center comes out clean & pie edges are golden.


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