Mama's Pecan Pie

I’ve had several requests for this, from those who no longer have access to the ‘other site.’

Mama’s Pecan Pie


Mix:
1 cup light brown sugar
1/2 cup white sugar
2 tablespoons flour

Add:
2 beaten eggs
2 tablespoons milk
1/2 cup melted butter
1 teaspoon vanilla extract

Place 1 cup pecan halves in an uncooked pie shell, and pour mixture over it.
Bake about 45 minutes at 350F.


I apologize in advance for putting the corn syrup producers out of business.

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thank you! rare to see a recipe for pecan pie w/out corn syrup.

what’s the final texture like? i often take a small additional amount of pagans and grind them up fairly fine and mix with the liquid ingredients that results in a slightly firmer texture.

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Not gooey like most pecan pies, lighter and more like a custard.

Well, pagans certainly are plentiful. But isn’t grinding them up a messy process?

[berserker.gif]

2 Likes

Mr. Flemming this recipe is a home run…tell mama thanks

Given the southern roots of Pecan pie, wouldn’t ground Baptists be a more traditional touch? [snort.gif]

Might wanna add some bourbon into this…Thoughts Mr. Fleming?

The recipe on the other board Mr. Flemming called out the bourbon…I have added several splashes each time I make this and it is delicious

Bob, I have your Mama’s Corn Pudding and other recipes ready to post with a few clicks thanks to the download of MasterCook v 11 that DH did for me today. Your Mama has brought many smiles to my T’day over the years.

Neglected to mention it, but I often use bourbon in lieu of vanilla extract.

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Now you tell us…after all these years. Will have to add the note to my saved copy!

Newly edited version in latest MasterCook Program:

  • Exported from MasterCook *

Mama’s Pecan Pie

Recipe By :Bob Fleming’s Mama or Grandma
Serving Size : 8 Preparation Time :0:30
Categories : Desserts Thanksgiving

Amount Measure Ingredient – Preparation Method


1 cup light brown sugar
1/2 cup sugar – white granulated
2 Tablespoons flour
2 large egg – beaten
2 Tablespoons milk
1/2 cup butter – melted
1 teaspoon vanilla extract – or Bourbon
1 cup pecan halves
1 pie shell

Preheat oven to 350 degrees F.

Mix light brown sugar, white sugar and flour.

Add beaten eggs, milk, melted butter and vanilla extract (or Bourbon).

Place pecan halves in the uncooked pie shell, and pour mixture over it.

Bake about 45 minutes in the 350F.


Description:
“Bob Fleming’s Mama’s Pecan Pie - No Corn Syrup”
Start to Finish Time:
“2:00”


Per Serving (excluding unknown items): 438 Calories; 28g Fat (56.3% calories from fat); 4g Protein; 45g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 290mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 2 Other Carbohydrates.

Suggested Wine: Sweet Dessert Wine

NOTES : Recipe as posted on online discussion boards by Squire Robert Fleming, Georgia:

Mix:
1 cup light brown sugar
1/2 cup white sugar
2 tablespoons flour

Add:
2 beaten eggs
2 tablespoons milk
1/2 cup melted butter
1 teaspoon vanilla extract

Place 1 cup pecan halves in an uncooked pie shell, and pour mixture over it.
Bake about 45 minutes at 350F.

Mama wouldn’t approve. blush

Mmmmm… I’ve made your Mama’s recipe many times since you first posted it years ago. flirtysmile

I’ve experimented with many pie crust recipes and have a couple favorites, but I wanted to ask if Mama has a pie crust recipe to go with it?

She was a great crust maker. I have neither her recipe nor her skill.

Strange, my original post has mysteriously disappeared [scratch.gif]

At any rate, thanks for posting the recipe again Bob. It’s on our menu!

Different thread, I think. Is this it? http://www.wineberserkers.com/viewtopic.php?p=456108#p456108" onclick="window.open(this.href);return false;

Bingo! Phew, I thought I was losing it [snort.gif]

Doesn’t mean you’re not! [tease.gif]

made this x2 last night for TG. Mama Fleming hit it outta the park. easy recipe. i did grind up about 1/2 cup of pecans an it tightens up the texture - really nice custard. also toaste the pecans for about 20 minutes which i think improves the flavor of the pie. great recipe.

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Thanks again Bob. My parents aren’t usually fans of pcan pie. Mama’s recipe has made converts of them.

Just so wee’re clear, this is “pee-can” pie, right? Not “puh-khan” pie?