This is Sandy’s Mother’s recipe. This recipe is for a 9 inch round pie. If you want to make the tart as shown here, make 2/3 of the recipe. Mother’s pie is usually made with Crisco pie crust (see Crisco can for recipe).
This pecan tart has the pie crust listed in our recipe section. For this tart, do not pre-bake the crust. Bake for about 45 minutes or until the knife comes out clean when tested.
1 stick butter (room temperature)
1 cup sugar
3 eggs (slightly beaten)
1 Tsp. vanilla
1 cup dark Karo syrup
1 1/2 cups pecans
Add sugar to beaten eggs. Add butter, vanilla, salt, syrup and mix well with electric mixer. Add pecans, mix with spoon.
Pour in unbaked pie shell. Bake at 350 for 45 minutes or until knife comes out clean when tested.
Great with freshly whipped cream or vanilla ice cream!
I have a friend who makes her pecan pie crust with about a half cup of toasted pecans ground fine in the food processor added in. I’ve never done it, but I’ve eaten it and it adds a little more pecan-i-ness. Do you like to go back and tweak recipes? Or do you prefer to chart new territory?
I think I can speak for both of us and say that we love to chart new territory!