Southern Pecan Pie

Friends, here’s a little gift— my grandmother’s Daisy Moore’s recipe for Pecan Pie. So simple! So good!


  • 2 eggs
  • 1/3 cup of white sugar
  • 2/3 cup light Karo syrup
  • 1/8 tsp. salt
  • 1/2 tsp. vanilla
  • 3 TBS melted butter
  • 2/3 cup pecan shells
  • Unbaked pie shell

You can use any pie crust recipe. My grandmother used Crisco in hers—you know the white stuff. Hey, she lived well into her eighties. And my great-grandmother used lard. Ditto living to a ripe old age. I’ve even used the frozen ones when I had to throw the whole meal together all by myself. Y’all, however, can use your discretion. I do recommend having the crust really, really cold, though.

Directions: Beat the eggs slightly. Stir in the sugar, salt, vanilla, melted butter and pecans. Pour the filling into the unbaked pie shell and bake in a 350 degree oven for 40 minutes. The pie may come out a little soft, but it will harden as it cools.