Home for the Holidays: My Mother’s Pecan Pie Recipe with Kadie Scott

Baking, decorating, family…all the things that fill the holidays with joy. Join our Entangled authors as they share a little something special from their home during the holidays.

My Mother’s Pecan Pie Recipe with Kadie Scott

I am a dessert-a-holic, as is my mom. In fact, I had a difficult time choosing a holiday favorite. There’s her German chocolate pie, Texas chocolate sheet cake, chocolate cream cheese ice cream pie, and chocolate cream cheese brownies, and apple crisp (and many more)—all Mom’s, of course.

This pecan pie is one of my family’s favorites which I thought I’d share with you! Every person who tastes this pie loves it. Ironically, pecan pie is a more Southern tradition (we live in Texas). However, my mom is from the Northeast (a Daughter of the Mayflower, actually), and her secret ingredient is a Northeastern ingredient. Go figure. See if you can figure out which one…

The good news is, this is one of the easiest desserts to make!

Enjoy!!!

Ingredients
Do NOT skimp here people. Make this a full-fat dessert. I mean it. It’s worth every darn calorie.

1 stick of butter
1/2 cup sugar
3/4 cup light karo syrup (not diet, but light in color)
1/2 cup maple syrup (real maple syrup, not Mrs. Butterworth’s or something like that)
2 eggs
1 teaspoon vanilla
1 1/4 to 2 cups whole pecans
pre-made pie crusts

Directions

Pre-heat oven at 325 degrees
In a single large bowl, mash the stick of butter and 1/2 cup sugar together.
Stir in 3/4 cup light (colored, not diet) karo syrup
Stir in 1/2 cup real maple syrup
Stir in 2 eggs
Stir in 1 teaspoon vanilla
Stir in 1 1/4 cups whole pecans (You can do up to 2 cups, but the pie layer is the best part, so in our family we do less pecans.)
Pour into 1 or 2 pre-made pie crusts laid into pie pans
Bake at 325 degrees for 1 hour
Allow to cool/set

If you have a favorite recipe for Christmas or other upcoming holidays that you’d like to share, please send my way. Dessert is one of my happy things. ?