Mom'S Pecan Pie(From The Files Of Viola Clark Williams)
A classic pecan pie with a rich, sweet filling featuring Karo syrup and toasted pecans, perfect for holidays and gatherings that enjoy Southern-inspired desserts.
Ingredients
Instructions
- Mix all ingredients together: Karo syrup, sugar, eggs, vanilla, melted butter, and pecans.
- Pour the mixture into a 9-inch unbaked pie crust.
- Bake at 350°F (175°C) for 40 to 50 minutes until set and golden.
Tips & Substitutions
For a richer flavor, consider using light brown sugar instead of white sugar. Ensure your eggs are at room temperature for a smoother mixture. If you prefer a crunchier pie, toast the pecans lightly before adding them to the filling. Always check for doneness by inserting a knife in the center; it should come out clean. This pie is a classic in many American recipes, so keep the tradition alive.
Serving Suggestions
Serve your pecan pie warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of coffee or tea. Consider serving alongside a light salad or fresh fruit for a balanced dessert experience. For more delicious ideas, browse more American recipes.
Storage & Reheating
To store leftovers, cover the pecan pie tightly with plastic wrap or aluminum foil and refrigerate. It will keep well for up to four days. To reheat, place slices in a preheated oven at 325°F (163°C) for about 10-15 minutes, or until warmed through. This helps maintain the texture without making it soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Pecan Pie(From The Files Of Viola Clark Williams) contains roughly 558 calories, with 2g protein, 25g carbohydrates, and 47g fat. It is a good source of vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a store-bought pie crust for this recipe?
Absolutely! A store-bought pie crust can save time and effort. Just make sure to follow the package instructions for pre-baking if required, as this will help prevent a soggy bottom. If you prefer, you can also make your own crust for a homemade touch.
What can I substitute for Karo syrup?
You can use light corn syrup as a direct substitute for Karo syrup. Alternatively, maple syrup or agave nectar can work, but they will impart a different flavor. If using a stronger-flavored syrup, consider adjusting the sugar content slightly to balance sweetness.
How can I tell when the pie is done baking?
The pie is done when the filling is set and the top is golden brown. You can insert a knife in the center; if it comes out clean or with just a few moist crumbs, it's ready. Be careful not to overbake, as it can lead to a dry filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).