My Mom’s Tried and True Southern Pecan Pie Recipe

Everyone looks forward to the pie in our family come Thanksgiving time, and it is always my mom’s pecan pies that seem to disappear the quickest. My grandma used to make these when I was younger, I even remember her making them without the pecans for my brother because at that time he didn’t like the pecans!! I try to remind him of that at family dinners but he just tells me things change as he goes for his second slice.


  • 3 eggs
  • 2/3 cup sugar
  • Dash salt
  • 1 cup dark corn syrup
  • 1/3 cup margarine (melted)
  • 1 cup pecan halves
  • Unbaked bottom pie crust


Start out by beating your eggs thoroughly then add the rest of your ingredients (except the pecans) and mix it up well. Add the pecan halves and then pour it into a 9 inch unbaked pie crust.

Bake it at 350 for about 50 minutes. You can tell the pie is done if you insert a knife about 2 inches from the edge and it comes out clean.

Cool and cut.

You may want to double this recipe because one slice is never enough!

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