There are so many recipes on the internet for Pecan Pie’s, but there is only one that my husband and his brothers crave and it was the one that their sweet Maw Maw made.  She would double the recipe and make 3 pies each Thanksgiving, and it’s a good thing, because they were gone before anyone had leftovers to take home.

My mother-in-law, Evelyn Rogers (known by Maw Maw) taught me more about cooking than anyone ever had. She was a true country cook so I can proudly say that I make the best cornbread, biscuits and a few other great recipes, that everyone loves. I am also the proud owner of her Cast Iron Skillet, that is still used on a daily basis.

Her Pecan Pie recipe is truly delicious. I decided this year to only make one, so I didn’t double the recipe, since we have so many desserts and we don’t need to eat 3 pies and believe me, we would.

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Pecan Pie

My mother-in-law's almost famous, best tasting pecan pie around

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Evelyn Rogers

Ingredients

  • 2 Tblsp all purpose flour
  • 3/4 cup sugar
  • 1 tsp salt
  • 1 cup dark corn syrup I use Karo
  • 2 beaten eggs
  • 1/2 cup evaporated milk
  • 1 cup broken pecans
  • 3/4 tsp vanilla

Instructions

  1. Hand mix together flour, sugar and salt then pour in corn syrup and eggs 

  2. Pour milk in slowly stirring the whole time to blend well

  3. Add pecans (I like to use smaller pieces of pecans) then mix in vanilla

  4. Pour into uncooked pie crust and bake at 350 degrees for 50 minutes.