{"id":1368,"date":"2025-12-19T23:32:12","date_gmt":"2025-12-19T23:32:12","guid":{"rendered":"https:\/\/cupcake.website\/?p=1368"},"modified":"2025-12-19T23:32:12","modified_gmt":"2025-12-19T23:32:12","slug":"my-meemaws-pecan-pie-recipe-is-so-good-there-are-never-any-leftovers","status":"publish","type":"post","link":"https:\/\/cupcake.website\/?p=1368","title":{"rendered":"My Meemaw’s Pecan Pie Recipe Is So Good, There Are Never Any Leftovers"},"content":{"rendered":"
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My mom\u2019s grandmother\u2014Meemaw, as she was known to her grandchildren and great-grandchildren\u2014was very old and not quite herself, I\u2019m told, by the time I came along. I never got to know her as well as I would\u2019ve liked, but I\u2019ve heard enough stories to be confident in a few facts: She was one of the sweetest women to have ever lived, she grew the best vegetables in her small Alabama town, and she was a damn good baker. (One of the great tragedies of my mother\u2019s life is that she never wrote down her famous chocolate chip cookie recipe.)\n<\/p>\n
There is one recipe she did take the time to scribble onto a notecard, though. My Aunt Nancy shared Meemaw\u2019s pecan pie recipe with me earlier this year \u2014 and she assures me there have never been any leftovers when she makes it.\n<\/p>\nMe (the little one) in Meemaw’s lap with my mother and grandmother.<\/span> \n<\/p>\n
Corey Williams<\/p>\n
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How to Make Meemaw\u2019s Pecan Pie <\/span> <\/h2>\n
The pecan tree in Meemaw\u2019s front yard blanketed the ground with nuts every fall, so it\u2019s no surprise that this was her preferred Thanksgiving dessert. The recipe is similar to the classic one you\u2019ll find on the Karo Corn Syrup bottle, but there are some notable differences:\u00a0\n<\/p>\n
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The Karo recipe calls for \u00bc cup more white sugar than Meemaw\u2019s slightly less-sweet version.<\/li>\n
Meemaw\u2019s recipe has a pinch of salt to enhance the flavors of the other ingredients.\u00a0<\/li>\n
You\u2019ll need pecans for both recipes, but Meemaw\u2019s version calls for \u00bd cup chopped pecans for the filling and<\/em> \u00bd cup pecan halves for the top, for a beautiful presentation.\u00a0<\/li>\n<\/ul>\nChef Mo<\/span> \n<\/figcaption><\/figure>\n
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Meemaw\u2019s Pecan Pie Recipe <\/span> <\/h2>\n<\/p>\n
Corey Williams<\/p>\n
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Ingredients <\/span> <\/h3>\n
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1 cup light corn syrup<\/li>\n
3 large eggs, beaten\u00a0<\/li>\n
\u00be cup white sugar<\/li>\n
2 tablespoons butter or Oleo (margarine), melted<\/li>\n
1 to 2 teaspoons vanilla extract<\/li>\n
\u00bc teaspoon salt<\/li>\n
\u00bd cup chopped pecans<\/li>\n
1 unbaked pie crust (homemade or store-bought)\u00a0<\/li>\n
\u00bd cup pecan halves<\/li>\n<\/ul>\n
Directions <\/span> <\/h3>\n\n
Preheat the oven to 350 degrees F (175 degrees C).\u00a0<\/li>\n
Combine corn syrup, beaten eggs, sugar, melted butter, vanilla, and salt in a large bowl; stir in chopped pecans until incorporated.\u00a0<\/li>\n
Press pie crust into the bottom and up the sides of a 9-inch pie plate; flute the edges.<\/li>\n
Pour filling into crust; arrange pecan halves on top.\u00a0<\/li>\n
Bake in the preheated oven until filling is set, 45 to 60 minutes. \u00a0<\/li>\n<\/ol>\n
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Cook\u2019s Note<\/h3>\n
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Light corn syrup is more traditional, but I almost always prefer dark corn syrup in pecan pie, as it offers a much more robust flavor. Sorry, Meemaw!<\/li>\n
To deepen the flavor even more, use a combination of white and brown sugar.<\/li>\n
Unless you are devoted to a homemade pie crust recipe, there’s really no reason not to use a store-bought crust (and this is the best one you can buy).<\/li>\n<\/ul>\n<\/div>\n