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Mother's Perfect Pecan Pie

By Charlotte on January 24, 2013 6:22 AM

Many of our favorite recipes are ones we grew up eating like this divine Pecan Pie. Bob's grandmother, Norma Crawford, often made it when he was a boy living in Granbury, TX.

Mother's Perfect Pecan Pie

Pecan Pie Ready to Eat - 600.jpg

Norma, better known as Nana by Bob and his brother Kelly, lived next door and often shared Sunday lunch with Bob's family. His mother Jo passed the idea along to me when Bob and I married almost 35 years ago. My mom Patsy and I have been baking this pie ever since because the whole family is nuts about it.

Besides being absolutely delicious, this fall, holiday and winter go-to ranks high at our house because it couldn't be easier and my dessert-loving hubby goes for pecans in a big way ... almost as much as me and Diet Coke.

You just mix six, simple ingredients (eggs, pecans, sugar, white corn syrup like Karo, vanilla and salt), pour them into a prepared crust and top with butter. Then bake for 30 - 40 minutes and Voila!, you've got a mouthwatering treat. 

It takes only seven, simple ingredients to make the filling for this mouthwatering pecan pie.

Pecan Pie Ingredients - 600.jpg

Tip: There is one little trick you need to know to ensure success. To tell when the pie's done, just insert a knife in its center. When the knife comes out clean, your pie is perfect! It's great served warm and, IF you have any leftovers, freezes like a champ.



Mother's Perfect Pecan Pie


Serves 6


  • Pecan Pie Whole - 250.jpg3 eggs
  • 1/2 cup sugar
  • 1 cup white corn syrup
  • Salt
  • 1 teaspoon vanilla
  • 1 cup pecans
  • Pat of butter (roughly 1 teaspoon)
  • Prepared pie crust 

Preheat oven to 350 degrees.


Beat the eggs well. Add sugar and corn syrup and stir until mixture is completely combined. Add a few grains of salt, vanilla and pecans.


Pour into an unbaked pie shell. Top with butter. Bake at 350 degrees about 30-40 minutes or until a knife inserted into the mixture comes out clean.


Freezes well. I usually cut leftovers into individual servings before freezing so that we can get out one or two slices at a time.


Looking for another simple dessert?  Try:


Playing Favorites is a new column where Bob and I pull back the curtain on our Boomer lives to show you what we're into these days. It may be a movie we've discovered. A new restaurant. Great food. Interesting drink. A song we can't get out of our heads...it could be anything. It's all about discovery and the stuff that makes us happy. So, step inside our lives and let us show you around. Don't mind the dust, the housekeeper comes on Thursday.



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Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.


If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.

If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.

Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.

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