When I was a kid, my favorite dessert of all time was my mom’s pecan pie. She would make this every Thanksgiving and it was all I could do to get through the meal in order to have my share of this pie. My mom passed away in 2001, but her recipes live on. Early in my relationship with my wife, Mrs. Buddha, she made a photocopied book of my mother’s handwritten recipes. This recipe was taken directly from that book. However, to make it my own, I drew inspiration from Mrs. Buddha, who is a native Louisvillian, and turned my mom’s pecan pie in to a modified Derby Pie. If you do not know what Derby Pie is, well it is essentially Pecan Pie except it uses walnuts instead of pecans and adds a good bit of chocolate chips. I threw in one extra item and that is 2 shots of bourbon! Sounds good doesn’t it?! Now sit back, grab a glass of your favorite Sauternes, and enjoy this post for My Mom’s Homemade Pecan Pie Recipe.
My Mom’s Homemade Pecan Pie Recipe
Start by adding the syrup and sugar to a saucepan. Mix thoroughly.
Over medium heat bring the mixture to a simmer until the sugar has dissolved.
In a separate bowl, slightly beat 3 eggs and set aside.
Take the sugar mixture off the heat source and add the butter. Whisk until melted and incorporated. Now slowly add that mixture to the bowl of beaten eggs, whisking until incorporated.
Starting with the pecans, add the remaining ingredients setting aside 1 Tbs of sugar and 1 Tbs of flour.
Place the pie crust in the pie plate and flute the edges.
My mom’s secret to keeping the crust from getting soggy was to place 1 Tbs each of flour and sugar on the bottom of the pie crust. As the pie cooks, that layer tightens and forms a seal between the crust and the filling. Try it!
Before you pour in the filling, your pie crust should look like this.
Evenly pour the filling in to the crust.
Place the pie in a 350° preheated oven for 45 minutes.
Once the pie is done, let it cool on the counter for 30 minutes or longer before serving.
If you want her classic pecan pie recipe, just remove the bourbon and chocolate chips!
- 1 pie crust
- ½ cup of sugar
- 1 cup dark brown karo syrup
- 3 Tbs butter
- 3 eggs, beaten
- 1 tsp vanilla extract
- ⅛ tsp salt
- 1 cup pecan halves
- ½ cup chocolate chips
- 2 oz bourbon
- 1 Tbs flour
- 1 T sugar
- Mix the karo syrup and the ½ c of sugar together in a saucepan
- Bring to a slight simmer until all the sugar has dissolved
- Add the butter and whisk in as it melts
- In a separate bowl, loosely beat the eggs
- Whisk in the syrup mixture in to the bowl with the beaten eggs slowly
- Add the remaining ingredients aside from the 1 Tbs of flour and sugar
- Add your pie crust to the pie plate fluting the edges
- Sprinkle the flour and sugar evenly over the bottom of the crust
- Pour in the mixture evenly
- Place the pie in a 375° preheated oven for 45 minutes
- Take out of the oven and let cool
- Slice & serve