Mom's Pecan Pie
October 15, 2014
Categories: Desserts, Dairy, Nuts/Seeds, Pecan, North American, Easy/Beginner Cooking, Kid Pleaser, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, July 4th, Ladies Luncheon, Mother's Day, Potluck, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Oven Bake, Vegetarian, Make it from scratch, Pies, Kosher Dairy more
"When I met hubby, he bragged about his dad's pies, then he ate one of my mom's... Pecan pie is our favorite, and this one is the best I've had. Be sure to use my mom's pie crust recipe, or if you're a beginner, my sister Lauren's, both posted under my recipes. Plan to bake pies at least 3 hours before serving so they have time to cool and setup. Makes 2 pies."
- Serving Size: 1 (142 g)
- Calories 449.9
- Total Fat - 30.6 g
- Saturated Fat - 8 g
- Cholesterol - 131.2 mg
- Sodium - 279.6 mg
- Total Carbohydrate - 39 g
- Dietary Fiber - 3.1 g
- Sugars - 24.6 g
- Protein - 8.6 g
- Calcium - 50.8 mg
- Iron - 1.7 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.2 mg
Preheat oven to 450 degrees and chill pie crusts. If making only 1 pie, halve recipe.
In mixer, cream butter, beat in sugar and salt. Add eggs, one at a time, beating after each. Mix in remaining ingredients, except pecans. When well mixed, add pecans, using lowest setting on mixer.
Pour filling into pie shells, but don't overfill. You can bake any extra in a small Pyrex bowl at the same time as the pies.
Cover edge with a guard and place in oven. Bake for 10 minutes.
Reduce heat to 350 degrees and leave the crust guard on.
Bake for 35-40 minutes more or until set. (My oven takes a few minutes longer than 40.) Pie is set when only the very center is jiggly.
Cool on rack on counter until serving. Refrigerate leftovers.
Tips & Variations
No special items needed.