Everybody 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.
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Joyce DeLerno’s Pecan Pie
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:
-
Cream butter and brown sugar until light and fluffy
-
Add eggs one at a time and beat until smooth
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Add syrups, extract & salt and blend until smooth
-
Fold in pecans
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Pour into 9 inch deep pie shell brushed with egg whites to prevent sogginess
-
Bake at 350 for about 50 minutes or until golden brown with filling set
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Delicious plain or served with vanilla ice cream on top