Aunt Kathleen’s Pecan Pie

Pecan Pie

  • 1 cup sugar
  • 1 T flour
  • 1/4 t salt
  • 1/2 cup melted butter
  • 3 eggs, beaten
  • 3/4 cup white Karo Syrup
  • 1 T vanilla
  • 1 cup pecans


  1. Preheat oven to 275°F.
  2. Mix together the sugar, flour and salt with an electric mixer.
  3. Pour the melted butter into the flour/sugar mixture and blend together on a low speed.
  4. Add the 3 beaten eggs, Karo Syrup and vanilla to the other ingredients in the mixer and beat on a low speed until thoroughly combined.
  5. The pie filling in the mixer should then be poured over 1 cup of pecans, which have been arranged in the bottom of an unbaked pie shell. Note: Do not press the pecans into the dough—they should float to the top of the filling on their own.
  6. Bake 1 hour on the middle rack of the oven.
  7. Remove the pie and chill prior to serving.

Click HERE for printable recipe card

This recipe comes from my mom’s Aunt Kathleen who lived in the German farming community of Cullman, Alabama. This pie was always a hit at their family gatherings. For years, I made this pie for my own family using pecans grown on an ancient tree in the front yard of my Great Uncle Karl’s place (which is now a living history farm ).
My dad would request this pie for his birthday instead of cake, so growing up I had it often. In January 2015, I made it for my dad’s 83rd birthday, when he and my mom were here visiting from Washington State.
I hope your family enjoys this taste of the south. –Bonnie Swanson


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