I'm going to attempt a pie but I need a good recipe. Any old family recipe's that your grandma told you to keep secret, I won't tell? And, check out Davis Mountain Nut Co. online. Great stuff.

I've attempted my own homemade pies based on good recipes and my grandmother isn't alive anymore so I've come to accept that even my best effort still isn't as good as Pappadeaux's sweet Potatoe bourbon pecan pie.

Unbeatable and no mess!

Have to say, this sounds like Mama Kats territory. I know she has some amazing recipes!


...if we didn't scare her off again.

Buy a bottle of Karo light syrup (you'll need it anyway) and use the recipe on the bottle. My wife has used that for years and her pecan pies always turn out great. There is a secret however. Take everything that is cold out of the fridge a few hours before you start and let everything come to room temp.

This is what my wife has done for 30 or 40 years and everyone raves about her pecan pie.

Pecan pie

3 large eggs
1/2 cup light corn syrup
1/2 stick butter melted
Pinch of salt
1 packed cup dark brown sugar
2 teaspoons vanilla extract
1 1/2 cups of pecans

Preheat to 400.
Bake 15 minutes.
Lower temperature to 350 degrees and bake for an additional 45 minutes.

If it’s too sweet add 1 teaspoon cider vinegar.

To make osgood pie, reduce pecans to 1 cup
Add 1 teaspoon of cinnamon
1 teaspoon cider vinegar
1/2 cup of raisins

2nd the Karo syrup recommendation.

I 3rd it. That is what is I use. Pecan pies are so easy the only way to really screw one up is to over or under cook it. That is using a store bought crust. My daughter who took cooking classes can make a homemade crust that blows away any store bought crust.

Now isn't that a coincidence....sat down with the wife....she was watching one of her cooking shows ( ). They had pecan pie on there and it was mentioned about Texas' state dessert....it was none other than pecan pie. Go figure!!!

Pecan pie makes my teef hurt

No nuts are sweeter than Deez.

Pe-cahn.......not Pee----can.

This is from my mother's recipe card box. She passed away in 97 and my wife has been making them ever since. They always turn out great.

That’s the Karo Syrup—some are sensitive to it’s sweetness; try using the light Karo syrup.
You can substitute with brown sugar and molasses instead of corn syrup—the consistency won’t be the same; but still tastes great.

Or add a teaspoon of cider vinegar to the recipe to fix it.