Jaine’s mom’s Pecan Pie


I’m a day late for Pi Day…oops.

Recipe by Mrs Ross, photos by Gayle Hurmuses

Use with Pie Crust recipe

*Note: Jaine tells me that it’s important to use white sugar, rather than brown (flavour)…and I have discovered that agave syrup is a great substitute for the corn syrup.

I also cut the syrup portion by 1/3 and increased the pecans to make up the volume. For me personally, this makes a very satisfying pie.


Jaine's mom's Pecan Pie


  • 3 Eggs
  • 1 Cup Dark Corn Syrup
  • 1/2 Cup Sugar
  • 1/2 Tsp Vanilla Extract
  • 1 Tbsp Butter
  • 1 Cup Pecans
  • 1 Pie Shell (Unbaked)


  • Combine all ingredients except pecans and pie shell and beat until smooth.
  • Stir pecans into mixture and pour into pie shell.
  • Bake 10 minutes at 375º Decrease heat to 350º and bake for 35 - 40 more minutes until pie is firm in the centre.


Pecan Tarts

Pecan Tarts

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