Monday, December 14, 2009

Mama’s Pecan Pies

Pecan Pies

This is my grandmother’s recipe. It’s perfect. It’s special. And it makes three pecan pies. It will also make three recipients very happy. That’s why she made them every year at Christmas. To share them. But she wouldn’t just make three, she would make many. She was known to make as many as thirty in one day. My uncle now makes her pies. He makes them for the same reason. To share. To spend time with friends and family. To remember her with his brother and sister. To carry on his mama’s memory. And for the past several years, we’ve made them together.

You know, when my grandmother, my granny as I called her, was here with us, I don’t think I ever tasted one of her pies. Not once on all of the Christmases we spent together. I wouldn’t eat anything with nuts back then. It had to be chocolate. I was way too picky. And now, her pie is one of my favorites. How I wish I could go back and have a piece with her and talk to her… find out more about her life… from her. I know now that she was much more than a grandmother. Than a title. Than a job description.

Before she was ever my grandmother, she was a person with a life full of feelings and experiences to share. I wish I had asked her about them. I miss her.


I’d also ask her about this top. Wow… Granny!

Alrighty then… let the sharing begin. Mama’s pecan pies as demonstrated by my uncle.

Preheat your oven to 350 degrees.


To get started, cut up two sticks of margarine and melt in the microwave. Set aside to cool.


You’ll need a pound of pecans. Good pecans. My uncle likes these from Stone Mountain Pecan Company. Sort through them and make sure you don’t have any doohickies in the pecans.


And by doohickies, I mean the dark pieces that can get stuck in the crevice of the pecan. You will want to remove them because they can give off a bitter taste.


In a large bowl, add a pound of light brown sugar and work out any lumps.

Add a heaping tablespoon of self-rising flour to the sugar and stir until the flour disappears.

Add a 16 oz. bottle of light corn syrup.


Then, add a tablespoon of imitation vanilla.

pie mixture

Stir that all together until blended and smooth.

Melted Butter

Add the melted margarine. By now it’s had time to cool. Fold it in very slowly or it will splatter. Keep folding until it is completely incorporated into the mixture.


Crack open six eggs. But see those white things attached to the yolks. Yeah, those squiggly things. My granny called them roosters.


Remove all the roosters. If you don’t, they will make shiny spots on the surface of the pie. When the roosters are removed, give a quick stir to the eggs and pour them in the pie mixture.


Then, fold the eggs into the mixture until thoroughly combined and the egg disappears. Finally add all of the pecans and stir to make sure they all get coated.

Pie crusts

Now, right before baking, remove three frozen pie crusts from the freezer. Very important… use regular size, not deep-dish.


Yes, frozen. They’ll be great. Especially when you are making dozens of pies. Make sure you don’t have any cracks in the shells or else the mixture will seep under the pie crust and you don’t want that to happen. But, if they do have cracks, let them thaw and knead the dough together and refreeze until ready to use.


Pour the mixture into the pie crusts. Focus on getting the liquid amount right first.

Pecan pies

Then, try to make sure you have the same amount of pecans in each pie. See the bowl, you’ll probably have just a little bit of mixture left over. That’s ok. Gently test the the surface of the pies with your spoon and you’ll be able to tell if one has more than the other. If it does, transfer some of the pecans from one pie to the other.

Into the oven

CAREFULLY place the pies in the oven and bake for 45 minutes.


They’ll puff up a little towards the end right before they are finished baking. You can also leave them in a little longer for a darker color if you like. Watch them though. It won’t take long.

Pecan Pies

Then remove and let cool on a wire rack for a few hours to set up. Oh my.

Hot pecan pie

Or if you just can’t wait for them to cool and set up, enjoy a warm pie right out of the oven. Hey, you do have three.

You can also refrigerate them. Yes, I love my pecan pie cold. I like to cut a piece and hold it like a brownie… no forks. Yum!

Or … instead of three pies… you can make 33 little pies.

Mini Pies

Miniature Pies. Seriously, how could I resist.

Chopped pecans

Follow all the same instructions above, except chop your pecans up first.

Mini Pecan Pies

And use miniature pie shells with aluminum bottoms. These come eight to a box. Place them on a large baking sheet and fill the shells just to the top with your pecan pie mixture.


And bake at 350 for about 35 minutes. Actually, don’t bake them like this. We were in a hurry towards the end of the night and decided to bake them all at one time against our better judgment. They’ll do better and bake more evenly if you work in batches. Only unwrap about 12 crusts at at time from the freezer and bake for about 35 minutes. I’m guessing on the time here since we didn’t do it this way, so watch them and make sure they are done.

Mini Pies

Oh yeah!

Mini Pies

When they are cool, you can wrap them in plastic wrap and put a tiny tiny bow on top. That’s how my granny did it with her pies.

Simple and sweet.

Now, here’s the recipe, listed with the brands she liked to use if you want to make it exactly.

Mama’s Pecan Pies
Makes 3 pies or about 33 mini pies

16 oz. pecans (Stone Mountain Pecan Company)
2 sticks margarine (Parkay)
16 oz. package light brown sugar (Domino or Dixie Crystals)
1 heaping tablespoon (serving tablespoon, not measuring spoon) self-rising flour (White Lily)
16 oz. bottle light corn syrup (Karo)
1 tablespoon (serving tablespoon, not measuring spoon) imitation vanilla
6 eggs
3 regular size (not deep dish) frozen pie crusts (Pet-Ritz)

  • Melt margarine in the microwave for about 2 minutes or until melted and set aside.
  • Prepare your pecans. Remove any unwanted brown pieces from the pecan crevices and shake out pecan crumbs in a colander.
  • Place brown sugar in a large bowl. Work out any lumps with the back of a spoon. If the brown sugar is too hard, you can loosen it up in the microwave. Heat it for a few seconds and it will be fine.
  • Add a heaping serving tablespoon of self-rising flour and stir until the flour disappears into the brown sugar.
  • Add a bottle of light corn syrup. Then add 1 serving tablespoon of vanilla and stir until thoroughly combined.
  • Add melted margarine. Fold carefully into the mixture so it doesn’t splatter. Fold until the margarine is thoroughly worked in and disappears.
  • In a separate bowl, crack open six eggs. Remove the “roosters” and loosely beat the eggs with your spoon.
  • Fold the eggs into the pie mixture until they disappear.
  • Add pecans and stir until completely coated.
  • Remove three pie shells from the freezer at this point and check for cracks. If you do have a crack, thaw and knead the crack together and refreeze.
  • Pour the mixture evenly into the three shells. You’ll probably have a little bit leftover in the bowl. Tap tops with a spoon to check consistency and make sure there is the same amount in each pie. Redistribute pecans if necessary to make equal.
  • Bake for 45 minutes to an hour at 350. Cook pies until they swell and then fall. At that point they are done.
  • Remove and cool for about three hours. Store on the counter or in the refrigerator depending on how you like your pie.

For mini pies: chop pecans, use mini frozen pie shells, removing them from the freezer as needed and bake in three batches on a baking sheet for about 35 minutes each. I’m guesstimating the time. Watch them and make sure they are done.


Emily said...

I tried these and found them to be so good! Thanks so much for sharing!

December 20, 2009 05:33 PM
yogagalnw said...

I love your blog so so much. Thanks for sharing.

December 20, 2009 05:42 PM
Michelle Whitlow said...

My hubby loooves pecan pie so I’ll have to try that one! But I do have one question ~ why “Imitation” vanilla?? I’ve actually never bought that. Would it taste different to use real vanilla extract? And those mini pies are adorable!!

December 20, 2009 08:48 PM
Janet said...

Even though I’ve not been a reader of yours for very long, I think this is my all-time favorite post. The pecan pie looks perfect and I love this story about your granny . . . and maybe I’m just hormonal, but it made me cry.

December 20, 2009 09:53 PM
ladyfunk said...

Repeat question – where in the world do you buy the mini pie crusts? I tried 4 stores tonight because I’m dying to make these adorable mini pies for holiday gifts for the neighbors. Help please! Thanks!

December 20, 2009 09:54 PM
bakerella said...

ladyfunk – I found them at Kroger. But I’ve also seen them at Publix. Near the full-size frozen pie shells.

December 20, 2009 09:58 PM
Vellum said...

Pecan pie! Oh my! Thank you so much for posting this recipe.

December 21, 2009 02:46 AM
Tracy said...

You have MADE my day! I absolutely 100% h-a-t-e those things in my eggs. I fish them out of everything I make! I call them umbilical cords….Hubbie calls them Liquid Chickens Ü
And those pies are just beautiful! I’m anxious to try them. Thanks for sharing!

December 21, 2009 07:39 AM
AGinTO said...

That’s so funny about the “Roosters”…they creeep me out! Shiny spots or not, they’re creepy little things. I always take them out of my eggs and it’s usually a minor mission – they’re slippery little suckers!

Is it okay to use butter instead of margarine (margarine is another thing that gives me the creeps – we’re a butter-only-household) and real vanilla extract?

December 21, 2009 08:23 AM
AGinTO said...

P.S. as a make-up artist I feel compelled to tell you that you have your Grandmother’s beautiful eyebrows… and her cheeks. Though I wish I had that top! :o)

December 21, 2009 08:25 AM
Quraisha said...

Hi, I’m dying to try this recipe !! I’d just like to know : is it okay to swap the margarine for butter ? And, what can i use instead of Karo syrup because we don’t get it here ? Thanks.

PS : love, love, LOVE your site !!

December 21, 2009 11:41 AM
Leslie Strommen said...

I just made these last night for my co-workers! It was just the perfect gift for the holidays! Thank you, you have so many wonderful and creative ideas.

December 21, 2009 02:22 PM
Nancy M said...

Just a heads up, that white stuff is called chalazae, and it is what anchors the yolk inside the egg, so it doesn’t go sloshing around in there.

December 21, 2009 03:02 PM
sherry said...

your grandmother is gorgeous :)

and so are your pies! :D

December 21, 2009 03:56 PM
Sheila Ebel said...

That is so cute, and Yummy. Where can I find the miniature pie shells?

December 22, 2009 08:36 AM
Susan said...

Can I use real butter instead of margarine?

December 22, 2009 09:40 PM
Robin said...

Oh. My. Goodness. Pecan Pie is my all-time favorite treat ever! Thank you so much for sharing this special recipe!


Robin :o)

December 22, 2009 11:39 PM
Jennifer said...

The pies are barely making it to the ovens because I keep snacking on the delicious coated pecans! This was a really easy recipe, and I can’t wait to see how fabulous they turn out! Thanks!!

December 23, 2009 12:52 PM
Alisha J said...

I just finished baking them and am very excited to try them tomorrow! Thanks for sharing the pies and the story.

December 25, 2009 03:12 AM
JustSarah said...

Hello Bakerella,
I absolutely adore you, your site, and your recipes! I’ve made the cake balls, and they are amazing. But I tried my luck with your pecan pie (it was my FIRST pecan pie ever), and I’m sad to say that they are a but runny! I was wondering if you could give me a tip on why they were?! I baked them all 3 together I’m thinking that has something to do with it.

Hope you had a great holiday! I also made your munch for our Christmas celebration, and it is all gone :) you are truly amazing! Thanks for sharing!

December 26, 2009 12:23 PM
Ana said...

I tried this recipe and it’s fantastic! Not overly sweet, just right. Everyone loved it! Thank you for sharing it.

December 28, 2009 05:45 AM
Shawna said...

I just wanted to let you know, I made your Granny’s pies, and they are absolutely delicious! But then, you already knew that! I purchased my pecans at Costco and was pleasantly surprised. They were great pecans and very well cleaned, no “doohickies” to be found! $7.99 for a 2# bag, not a bad price either, atleast for pecans here in Washington State. Thanks again for sharing the recipe, hope you have a happy and healthy New Year! ~ Hugs, Shawna

December 30, 2009 12:38 PM
Tecia said...

Thank you for the recipe; I made these the other night and my family loved them! My husband said “it’s the best pecan pie I’ve ever had…and I’ve had a lot of them”!

January 1, 2010 01:38 PM
Erin said...

Thank you for sharing the recipe, but more importantly the story. I lost my Granny on December 12, 2009 and I’m still heart broken. Every year she made pecan pies at Christmas. I was lucky enough to make them with her last year and I hope I can carry on her tradition. I like you, did not and pretty much still do not, enjoy nuts of any kind. Every year she would make me a non-pecan pie. (pecan pie without the pecans, but with the gooey filling) Thanks you for sharing the wonderful story!

January 10, 2010 03:03 PM
Dale said...

Oh my goodness, this recipe is so yummy.
I have never made a pecan pie before I have to tell you this recipe is a keeper; although all your recipes are keepers but this was a hit. Thank You for sharing.

January 10, 2010 07:44 PM
Joy @Frugal Menu Mamas said...

My hubs is requesting pecan pie and I wanted to try your recipe. What if I only want one pie? Can I freeze the others? Or should I adjust the recipe?
Just curious!

May 10, 2010 12:58 PM
Cristina said...

Hi Bakerella!
Thank you so much for sharing this! :) I am not even a big fan of pecan pie, but when my father in law requested it for his birthday, it was the perfect excuse to try your Grandma’s recipe. I knew it would be a winner, and from someone who would never, say, order pecan pie in a restaurant (i just always prefer other sweets), it was delicious (of course)!
Many thanks.
I felt all warm and fuzzy as I dutifully examined my pecans for doohickies, and removed the roosters from my eggs :) Those details are so special, and I would love to have memories like that with my own grandparents, but unfortunately I didn’t grow up knowing any of them.
Many thanks to your uncle and your Granny, for sharing such a lovely recipe and baking experience!
I hope you don’t mind if I “adopt” them as my own when I make these again (and again!).


September 23, 2010 10:38 AM
Rachelle said...

I made this recipe, but my friend who was helping me only added half the pecans and didn’t tell me until she was already pouring the mix into the crusts.

It only made two pies and they burned. She says she put them in for the amount of time the recipe calls for, but they were completely inedible. T____T

I am broken hearted. I really wanted to make these for my bake sale.

October 11, 2010 07:34 PM
Rachelle said...

Change that… she baked them for an hour and fifteen minutes. I am sooooo frustrated. =___=

October 11, 2010 07:38 PM
Amy said...

I just made this pie this morning as a trial run for Thanksgiving. I tried to divide everything by three and just make one pie and let me tell you…it is probably the best pecan pie I’ve ever tasted and definitely the best one I’ve ever baked. Thank you so much for sharing this perfect recipe!

October 26, 2010 01:58 PM
Keisha - Cupcake Wishes & Birthday Dreams said...

I read this post some time last year and I have been wanting to make it for my DH ever since. He’s a picky person when it comes to sweets because his grandmother was ‘the best baker and cook’ he ever knew. So, I’m banking on your Mama’s Pecan Pie to put a smile on his face this Thanksgiving.

November 22, 2010 03:53 PM
Andrea said...

Thank you so much for sharing this recipe! I tried it out this Thanksgiving and let me tell you it was the best pecan pie I have ever baked! Everyone loved it and wanted more! It was so delicious and very easy to make and they looked beautiful too!

November 29, 2010 11:05 AM
Jessilynne said...

I have been searching everywhere and cannot find mini pastry shells. The website is updating their location list. Any suggestions? From MN :)

December 3, 2010 10:16 AM
Tara said...

Wow I think I may make these for the neighbors too!

December 14, 2010 06:20 PM
angela said...

i’ll be trying these next. I bought some cute mini pie plates at an antique shop several years ago and have been looking for something wonderful to bake in them. I think this is it. Thanks for your fabulous blog. Your grandmother was a beautiful woman and I’m sure she would be very proud of you.

January 16, 2011 02:46 AM
susan said...

Hi I have just found this site thru cake pops book i received at christmas – can’t wait to try them out. i found your recipe for pecan pie looks delicious and really want to try it but i have never seen corn syrup in UK/Ireland supermarkets can you tell me what it is or where I can purchase i?. i love alot of the american recipes and corn syrup is mentionioned alot. i would be grateful for your help and also is a pound cake what we call maderia? thanks for your help

February 1, 2011 12:00 PM
Jane said...

Our mother taught my sisters and I to remove the roosters also. My husband thought I was crazy when we were first married but he has been removing them for 48 years. It has gotten lots of laughs from friends. I am just glad to know my family is not the only ones.

March 11, 2011 11:31 AM
Mimi said...

I have to make these for my dad some day he love pecan pie :) and I could relate to your story I wish I had asked my grandma (mama nina) so so much, I wish I would of kissed her more, hugged her more, talked to her more (even if she told me to rest my voice haha) more importantly I wish I had thanked her for my mother and told her how much I loved, love her. Thanks for the memories, thanks for the pie.

March 22, 2011 02:41 AM
Tina said...

Could you please tell me where can I find the small pie shells ??? I CANNOT FIND THEM =( Thank you!

April 26, 2011 09:48 PM
Beatrice said...

Great post with lots of iopmratnt stuff.

June 26, 2011 01:59 PM
lindz said...

Hey i have 2 things well no 3, first the lil white stringy things “roosters” are actually called chalazae its pretty much juust an anchor for the egg yolk keeeps it from totally free floating anyways probably could care less aboutthat one…and also so it is easier to properly portion your pecans and your syrupy mixture… you can place the pecans in your pie crust and after you mix up your filling just simply poor over your pecans bakes the same way or if you want decorative pecan you can poour your filing in and then place your pecans on top in a decorative pattern….now i noticedd above someone mentioned cranberries… i dont have a recipe off the top of my head buuut fresh cranberry and hazelnut is uh-maaazing!! the sweet gooeyness the lil pops of tartness and the texture and nuttiness from the hazelnuts great combo.

July 21, 2011 11:43 PM
kim said...

My husband ate all 3. Today im making more so I cam have some. He says there just so good he couldnt help himself

October 30, 2011 11:27 AM
Debbie said...

Can these be baked, cooled and then frozen so as to make ahead of time? I’m in a harp orchestra and need to make things about 2 weeks ahead of time or I can’t get anything done. Thanks!

November 9, 2011 04:42 PM
honor said...

I have been trying to find this post for months now…i made this pie last year and it is hands down the best pecan pie I’ve ever had….my family agrees :)

November 13, 2011 09:58 AM
Malaquia B said...

Hi LOVED the recipe! Previously, I came up with an idea to make PieBalls! Why not, we make it with cookies and cake!! hehe I used another pecan pie recipe to make it and found the filling too runny for it, but I make it work! I just made your gmas last nite and it was the BEST one to make the balls :) Amazing consistancy! This is the before pic of my pie balls :)

Ill put up one of the others soon!
Thanks so much :)

November 17, 2011 06:01 PM
Deb said...

thank you so much for this blissful recipe. It was my first attempt at pecan pies and it tastes so divine I confess to eating way too much of the mixture. Thanks again. They turned out really well and will have pride of place on our Christmas table.

December 23, 2011 05:46 PM
Fiona said...

Ur pecan pic is the most goodess thing i ever ate and thx for making my favorite dessert

June 10, 2012 01:17 AM
Sarah said...

I looove the little pies!! I also have very fond memories of my grandmas pies but sadly they dont remember how to make them and there are no recipe books. My question is after I make them can I freeze them for future use and what would I wrap them in to keep them fresh?

June 18, 2012 04:11 PM
TehreemK said...

can you use walnuts instead of pecans?

June 20, 2012 10:42 AM
Elli said...

@TehreemK: I live in Germany and pecans aren’t very popular around here, so I usually use walnuts for anything instead. But first, I melt some sugar with cinnamon and then put the walnuts in to coat them. It is really delicious and sometimes I have none left for the actual purpose because they end up in my mouth :)

July 30, 2012 11:00 AM
DonnaS said...

Almost the same recipe my mother used (and I use) except (and it’s BIG): You’d be amazed at the difference REAL vanilla flavoring makes. I didn’t know anybody used the imitation stuff anymore. Worth the extra bucks, no matter how many you’re making. And I use REAL butter instead of margarine. The pre-rolled crusts in the deli are almost as good as homemade…and so worth the difference. AHHH-mazingly deliciouser!!!

August 16, 2012 08:51 AM
Anonymous said...

Hello! That was a beautiful post about your Grandma. Believe me it’s definitely the same feeling over here in England too. I miss my Grandma and now I’m old enough to appreciate her she lies beyond my reach. I connect to her through food too. When I really need her I bake apple pies, with blackberries if I can get them. I still can’t bring myself to bake her meat and potato pie yet. I’m not sure I can change the memory I have of it.

I’d love to make your Pecan Pie recipe. It sounds gorgeous. There are so many other American recipes I’d love to bake too. But I’m not sure we have the same ingredients over here. What is corn syrup? Is there an equivalent? I can get maple syrup here. And are the weights easy to convert? English pastry shells are hard to come by and usually taste like thick cement, so I’ll have to make the pastry!

Thank you for sharing xx

August 24, 2012 04:30 PM
motherofmadness said...

I miss her too sis. The girls would have loved to spend time with Granny. Good thing I make a mean pecan pie ‘-)

August 30, 2012 04:09 PM
Kimberly said...

Simply amazing! Thank you for sharing your Grans recipe and thanks to you uncle for helping out with the photos. I can not wait to try this.

September 1, 2012 04:50 PM
Kathy said...

I have been working with my grandkids, nieces and daughters-in-law to teach them some of the family recipes such as egg noodles, elderberry jelly, Nacho Mama’s meatballs and our secret cake recipe. Also some of the cake decorating techniques. I think these baby pies will be part of our next sleepover cooking lesson! Will have to add apple, pumpkin and lemon to the lesson also!

September 10, 2012 02:54 PM
Tracy said...

Looks like an amazing recipe and I can’t wait to try. Your story was beyond touching.

September 12, 2012 12:31 PM
sidney Madsen said...

favorite baking memory are yet to be made with my grandchildren

September 24, 2012 03:54 AM
Kay said...

My children and I love to bake and decorate cookies on Christmas Eve.Then when their Daddy gets home from work we deliver them to the neighbors before church.

September 24, 2012 06:26 AM
Carmen said...

My favorite baking moment is making popovers for my high school French Class and trying them out on my brother and sisters (3) 1st. They absolutely loved them!! It started a whole new hobby for me – baking for my family :-)

September 24, 2012 07:00 AM
Mary said...

Your timing is impeccable. My daughter is pregnant and due in February…YAY! YAY! YAY! It is my first grandchild. I plan to have a baby shower book theme and thanksgiving foods since her shower will be November 17th. She had her wedding in Pennsylvania Dutch country and had pies instead of cake. So, I planned to make pies for the baby shower. Mini-pies like pumpkin and pecan. So, see your timing is impeccable:-) Thanks so much! Hope you are doing well!

September 24, 2012 07:55 AM
Judy said...

I was an inexperienced but enthusiastic hostess when I invited two friends for dinner. They (a husband and wife) were what today would be called foodies and excellent cooks. Things went well during the meal and then it was time for dessert. I cut the pecan pie and it ran like syrup. Now I realize that it didn’t puff and set. But back then It looked done so I took it out of the oven. My friends were gracious and suggested an alternative. ice cream with pecan sauce…which was delicious.

September 24, 2012 08:21 AM
Jamie said...

My favorite baking memory may be one of my earliest memories. I was probably about four years old, and was baking with my mom. Probably chocolate chip cookies or cinnamon bread. She was letting me “help” measure the flour from a big container she kept in a turnstyle cabinet in the corner of the kitchen. I loved dipping the yellow measuring cups into the flour and dumping it back in to create flour dust clouds. Like my own private sandbox!

September 24, 2012 09:33 AM
Eileen Mueller said...

Amazing! My Mom never found the “perfect pecan pie” recipe, but this might be it. I did not get her crust making ability, so I am glad to see you usiing frozen shells. Never have seen the minis though. I plan to make these with my daughter this year. Thanks.

September 24, 2012 09:38 AM
Cyndi said...

One of my favorite memories is making taffy with my grandma. She pulled the hot taffy by hand. She was a wonderful lady!

I too love to make minis and love the mini pie recipes!

September 24, 2012 10:32 AM
Janet said...

I Love making bread with my grandma. I wish I could be like her she never ever measures her items. she does it all by eyeballing it.

September 24, 2012 12:34 PM
Karen Lawson said...

Thank You for sharing your sweet memories with us!
Great photo of your Grandma, she looks like a lot of fun.

My favorite baking memory happened while I was trying to make a cake look like a present, I frosted it white and tried to put a red bow on it but the bow didn’t turn out so great so I had to just blend the red into the white and it ended up having a earth color to it. I turned the whole thing into a adobe Sante Fe cake. I piped saguaro on side of cake, along with a cracked brick look and I had some chocolate rocks. Cake ended up looking so cool in the end. Fun surprise mistake.
bad I don’t have a photo.

September 24, 2012 12:52 PM
Mónica P. said...

Beautiful!! For me, baking is about family tradition! Last week it was my husband’s birthday and I bake my grandmother’s traditional pecan & date cake… just as she used to do, cut in little squares and wrapped individually in foil… times to remember…

September 24, 2012 02:46 PM
Nerissa said...

I love pecan pie and asks a friend of mine who makes homemade pies for the holiday season to make me one for a few years now, but no pecan pie. I dont have to ask this years thanks for sharing this recipe!!!! Cant wait to use it!!!

September 24, 2012 04:10 PM
Jan said...

Just say pecan pie and my mouth begins watering!!!

My favorite baking memories were always centered around baking Christmas cookies with my Grandma and Mom. I didn’t appreciate it so much as a kid (except being able to eat those fresh baked cookies), but now that I’m grown with grown children of my own, and now the grandkids are old enough to help bake, the memories are more precious than ever. I hope my kids and grandkids have fond memories of baking with (Mom) Grandma like I do!

September 24, 2012 07:26 PM
Alexa said...

My favorite recipe story is the one of my first time baking with my son. He was only 4 but we spent hours cutting out Christmas cookies and “painting’ them with colored icing. Of course, by we I mean, mostly me since he was spending most of the time eating the decorations. :)

September 25, 2012 09:30 AM
Anonymous said...

I got this recipe over 30 years ago when i lived in Texas I make it every year it is wonderful!

September 27, 2012 08:25 PM
Emily said...

Ohhhhhhhh my goodness these pies look FABULOUS!
i loooooove ( all the extra o’s are necessary) the “mini” idea. I want to do these as take homes!

Thanks so much for the idea bakerella

September 28, 2012 02:44 PM
Emily said...

My favourite story about baking is one that happens …often…and happened just last week. I went to but the electric mixer in with too much dry in the bowl…you know what happened. FLOUR EVERYWHERE :) anyways– my famiyl came home and immediately knew what happened…there was flour on all the handles of the fridge and stove…


September 28, 2012 02:54 PM
Johnnie Currington said...

These recipes bring back wonderful memories of my own mothers baking. Looking at the pictures of “mama’s” Pecan pies actually made me salivate. Wow, I wanted to dive into that last savory looking piece. I plan to give these a trial run very soon.

September 30, 2012 03:40 PM
BethanyM828 said...

I made these over the weekend! My first attempt at them and given that all 4 are gone I would say they were good! <3 Thank you so much!

October 1, 2012 08:59 AM
Kristy said...

I made this pie yesterday for my family and among the three pies the recipe makes, they went quickly! It turned out perfectly..So delicious! I will never buy store bought pecan pies again..A wonderful recipe! Thanks for sharing! :)

October 1, 2012 11:51 AM
Mayra said...

Last year I made all sorts of pies for Thanksgiving but not pecan. This Looks like a good recipe that I should try.

I also remember last year being the first year that my little sister (then 5) wanted to help with the baking. She certainly helped making a mess and ended up making cookie shapes out of my pie crust. Definitely a good memory!

October 2, 2012 02:05 PM
Beth said...

Love this! I love that it has frozen pie crust and uses oleo. Not everything great is all natural. :-)

October 2, 2012 05:16 PM
Trish Hodges said...

This is my granny’s exact recipe…. Im so glad you said take out the rooster… Im from Tenn and everyone knows about the rooster… but here in Mich where I live now they think Im crazy….lol…

October 2, 2012 05:48 PM
Joan Ottevanger said...

Hi, I love pecan pies but I live in the Netherlands (europe) and we don’t have frozen pie cursts in our supermarkets.
Do you think that I can make myself and than I put them in the freezer?
Or maybe I prebaked them a day before I put the pecan filling in the crusts.
Greetings from Joan

October 8, 2012 09:13 AM
Amy said...

Thank you for sharing! I can’t wait to make this for the holidays. Your grandma was a beautiful lady! xo

October 9, 2012 07:37 PM
Elfida said...


October 15, 2012 07:51 PM
Chris said...

This is the same exact recipe that my Granny has for making pecan pie and also the rest of the family for many years!!!

October 16, 2012 05:40 PM
Lara said...

Amazing how you can become endeared to a family through a recipe – thanks for sharing the way you did…

October 19, 2012 09:47 AM
heather said...

She was a beautiful lady! Thanks for sharing this with all of us. I can’t wait to try it.

October 20, 2012 11:08 AM
Deanna said...

Oh my! I love pecan pies and my daddy always cooks them for the holidays. I am going to try the minis here plus the whole pies. They looks scrumptious!

Thanks to you and your gorgeous Granny!

October 20, 2012 03:05 PM
Linda said...

Can’t wait to try this recipe…looks yummy

October 23, 2012 05:04 PM
Blanca said...

Thank you so much for the recipe. I was looking for one to make a pie and take it to my daughter school. They are giving pies for all the teachers and staff.
I’ll give it a try!!
thank you!!

October 30, 2012 07:42 PM
E.brnes said...

Measure the pecans& place in baking dish& then add liquid .

November 11, 2012 07:28 PM
Melissa Nance said...

Thanks for the recipe my Mom died 8 months ago and she would make me a pecan pie every Thanksgiving and Christmas and I think I will try and make myself one this year. Eating pecan pie brings back great memories with Mom.

November 17, 2012 08:24 PM
Anonymous said...

Have you ever frozen these? Before or aftet baking so they can be used at a later date? Im so excited to try this!!

November 18, 2012 02:30 PM
Leslie said...

How do we cut this into one pie?

November 18, 2012 03:54 PM
Nichole Bryant said...

I whipped up this recipe this morning to be done in time by a bake sale for our library at noon today. My pie shells from Kroger must be smaller because my batch made 4! (Not that I’m complaining ;). Love how easy this was to throw together and can’t wait to deliver 3 for the bake sale and one to my FIL who just loves pecan pie but doesn’t get it nearly enough! Thank you!

November 19, 2012 08:05 AM
Vanessa said...

I will be making these pies for Thanksgiving tomorrow night. I am so looking forward to it :) They look great!!! :)

November 20, 2012 12:46 PM
Carrie Green said...

I’m making these pies right now. They were super easy to make….I hope they taste as good as they smell! :)

November 20, 2012 05:24 PM
Nadia said...

Saving this recipe forever! I made these pies today, and they were a hit! I had to wait a couple of hours for my boyfriend to come taste it, and when he got here he couldn’t stop “taste-testing” the pie. :) I’m allergic to tree nuts, but for some strange reason I’ve always wanted to make a pecan pie. Since I couldn’t taste it for myself, I had to rely on the judgment of others. This was the first pie I’ve ever made, and I’m so thankful for this recipe! My family loves it! Thanks for the wonderful tradition. :)

November 21, 2012 12:48 AM
Jeannie Tongue said...

I am making these pies today. I hope they are good. My husband LOVES pecan pie and this is a surprise for him.

November 21, 2012 06:39 AM
haley said...

What does it mean to remove the roosters?

November 21, 2012 12:15 PM
Kelly McGee said...

I am making these right now. However, I couldn’t find regular frozen pie shells so I had to do the deep dish. I hope they come out ok. Your mom was beautiful. GOBBLE GOBBLE

November 22, 2012 12:47 PM
Comment Pages

Random Sweetness
Newsletter 2
Left Custom Ad
Google Left
Bakerella T-Shirts
Show off your inner Bakerella with a super-cute T!
FM Media Survey