I love this time of year. When fall arrives I get even more excited about baking than at any other season. As summer ends, the real baking begins. The final months of the year are full of occasions to gather with family, share smiles, and create sweet memories together.
One of my favorite traditions is making pecan pies with my uncle. We make them every year around Christmas, but I wanted to share the recipe a little early this year — it’s too good to wait.
My grandmother used to make these pecan pies. Her recipe made three perfect pies at a time, and she baked them every year for family and friends. When she could no longer keep up with making so many, my uncle Ronnie became the official pie maker. He wasn’t a habitual baker and wasn’t especially into desserts, but he makes a mean pecan pie. He’s been making them for well over a decade since my grandmother passed, continuing her tradition for family and friends. Now I bake with him whenever I can, and when I can’t, I make them at home. It’s our family’s way of keeping her with us during the holidays.
The pies are delicious too, which is a wonderful bonus.
Of course I like to put my own spin on them and make mini versions — they’re irresistibly cute. I still wrap them the way my grandmother did: simple and sweet. I love eating them chilled, almost like a giant pecan pie cookie.
Below is my grandmother’s recipe exactly as she made it, followed by instructions for mini pies. The recipe yields three regular-size pies or about 32 mini pies.
Mama’s Pecan Pies
20 minutes
45 minutes
1 hour 5 minutes
Ingredients
- 16 oz. pecans
- 2 sticks margarine
- 16 oz. package light brown sugar
- 1 heaping tablespoon (serving tablespoon, not measuring spoon) self-rising flour
- 16 oz. bottle light corn syrup (Karo)
- 1 tablespoon vanilla
- 6 eggs
- 3 regular-size (not deep-dish) frozen pie crusts or homemade crusts enough for 3 pies
Instructions
- Melt the margarine in the microwave for about 2 minutes or until fully melted, then set aside.
- Prepare the pecans: remove any unwanted dark pieces and shake out crumbs in a colander.
- Place the brown sugar in a large bowl. Break up any lumps with the back of a spoon. If the sugar is very hard, warm it a few seconds in the microwave to loosen it.
- Add the heaping tablespoon of self-rising flour and stir until it is fully incorporated into the brown sugar.
- Pour in the bottle of corn syrup, add the tablespoon of vanilla, and stir until well combined.
- Add the melted margarine and fold it in carefully so it doesn’t splatter; continue folding until it is fully mixed in. In a separate bowl, crack the six eggs, remove any chalazae if you prefer, and lightly beat them.
- Fold the beaten eggs into the pie mixture until thoroughly blended.
- Add the pecans and stir until they are completely coated with the filling.
- Remove three pie shells from the freezer and check for cracks. If a shell has a crack, thaw it briefly, press the crack together, and refreeze before filling.
- Divide the filling evenly among the three pie shells. You will likely have a little mixture left; tap the tops with a spoon to level and ensure equal amounts in each pie. Redistribute pecans as needed for even coverage.
- Bake at 350°F for 45 minutes to an hour. The pies are done when the filling puffs up and then falls slightly.
- Remove the pies and let them cool for about three hours to set. Store on the counter or in the refrigerator, depending on your preference. You can also eat them warm right away — they won’t hold their shape fully but will be delicious.
- For mini pies: chop the pecans, use mini frozen pie shells, and remove them from the freezer as needed. Bake in batches on a baking sheet for about 35 minutes, watching closely until done.
Enjoy!
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I’d love for you to share your favorite baking memory.
Holiday or any day.
You could be the lucky baker to win a KitchenAid Stand Mixer and a Williams-Sonoma Gift Card.
- Prize includes a KitchenAid Stand Mixer (approximate value $650) and a $200 Williams-Sonoma gift card. Approximate retail value: $850.
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Good luck — I can’t wait to read your baking memories.
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This post was sponsored by a baking brand. Images and recipe belong to the original creator.