Mimi's Pecan Pie

8 servings Prep: 15 m Cook: 45 m Total: 1 h Intermediate
5.0/5 (2)
Mimi's Pecan Pie
Mimi’s classic pecan pie combines light Karo syrup, pecans, and a touch of vanilla in a rich, gooey filling that bakes up perfectly golden. This traditional Southern dessert starts at high heat then finishes low and slow for the ideal texture.

Ingredients

8 servings
  • 1 cup light Karo Syrup
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 cup pet milk
  • 2 tbsp flour
  • 1 ½ cups pecans
  • 2 tsp vanilla
  • Unbaked Deep Dish Pastry Shell

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. In a large glass bowl, mix the Karo syrup, sugar, eggs, milk, flour, and vanilla. Stir in the pecans (chopped or whole) and pour into an unbaked pie shell or never-fail pastry.
  3. Bake at 350 degrees for 5 minutes; reduce heat to 325 degrees and bake 40 minutes until the center is set but still slightly jiggly. The pie will continue to firm up as it cools.

Common Problems and Solutions

Q: Why is my pecan pie filling runny?

A: The pie needs to cool completely for the filling to set properly. The center should still have a slight jiggle when you remove it from the oven—it will firm up as it cools. If it's still runny after cooling, it may have been underbaked.

Q: Can I use dark corn syrup instead of light?

A: Yes, but dark corn syrup will give you a deeper molasses flavor and darker color. Light corn syrup produces a more delicate, traditional pecan pie taste.

Q: Should I use chopped or whole pecans?

A: Either works! Whole pecans look beautiful on top, while chopped pecans distribute more evenly throughout the pie. Many bakers do a mix—chopped in the filling and whole arranged on top before baking.

Tips and Techniques

Place a baking sheet under the pie while it bakes to catch any drips and make it easier to move in and out of the oven. Let the pie cool completely at room temperature before slicing—this takes at least 2-3 hours. Rushing it will result in a runny filling.

Ingredient Substitutions

  • pet milk (evaporated milk): heavy cream or half-and-half
  • light corn syrup: dark corn syrup or a mix of both
  • whole pecans: pecan pieces or halves

Equipment Needed

  • 9-inch deep dish pie pan
  • Large mixing bowl
  • Whisk or wooden spoon
  • Baking sheet (to catch drips)

Historical Context

Pecan pie became popular across the South in the early 1900s when corn syrup companies started printing recipes on their labels. Louisiana, with its abundant pecan groves, embraced the dessert as a holiday tradition.