Print This Recipe

Joyce DeLerno’s Pecan Pie

pecan-pieEverybody has their own family recipes that bring back fond memories. My mom’s pecan pie was always one of my favorites and she did a couple of things different than other recipes that I’ve read. The use of the maple flavored syrup mixed with the light corn syrup gives it a slightly different flavor. Mom used Log Cabin syrup, but it is no longer available. I now use Mrs. Butterworth’s Original. You could use real maple syrup also if you are so inclined. Using chopped pecans gives a more crunchy top. I use Pillsbury pie crust as I don’t have the time to make crust from scratch. But, the flavor and texture of this pie is wonderful and I hope you enjoy it as much as the DeLerno family does. Thanks for the memories Mom! We miss you.

Prep Time: 10 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour

Ingredients:

  • 1 stick unsalted butter (1/2 cup)
  • 3/4 cup packed light brown sugar
  • 3/4 cup light corn syrup
  • 1/4 cup maple flavored syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups chopped pecans
  • Pastry pie shell

Instructions:

  1. Cream butter and brown sugar until light and fluffy

  2. Add eggs one at a time and beat until smooth

  3. Add syrups, extract & salt and blend until smooth

  4. Fold in pecans

  5. Pour into 9 inch deep pie shell brushed with egg whites to prevent sogginess

  6. Bake at 350 for about 50 minutes or until golden brown with filling set

  7. Delicious plain or served with vanilla ice cream on top

Leave a Reply

Your email address will not be published. Required fields are marked *