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Prep 5 mins
Cook 40 mins
This is a rich, but very yummy pie! A former roommate of mine from Georgia told me this was her mother's pecan pie recipe. She gave it to me in 1956. I have been using it ever since.
- Mix ingredients and pour into unbaked pie shell.
- Bake until filling is set, pecans look toasted, and pie crust is nicely browned.
- Serve pie either cold or slightly warm.
A great pecan pie. I used 2 cups pecans. Yummy! Thanks Joie in Oklahoma City, Okla. Bullwinkle