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SUBMITTED BY Joanna Stringer Goff

recipe borrowed from

100 Year Old Pecan Pie

3 eggs

1 cup of white sugar

1/2 cup dark Karo syrup

1 stick of butter or margarine (softened)

1 cup pecan halves

1/4 teaspoon salt

1 teaspoon vanilla



Beat eggs until light and fluffy.

Add sugar and beat again.




Add syrup, butter, pecans, salt and vanilla.

Cook on 350 for 10 minutes; then reduce temperature to 325 for 30 minutes.

Temperature reduction is to keep crust from burning.

Ovens vary in performance and cook times should be adjusted accordingly (I had to cook mine an additional 10 minutes).

Pie is done when center jiggles like jello when you shake the pie.

Make sure the pie cools completely before you cut it.


  • Robin Shelton This is the same recipe as my Mom used….. ♥
  • Joanna Stringer Goff Robin your mom must be a good cook! That is a delish recipe..and so nice to hear from you sweet one. I was in TX for 2 weeks.
  • Robin Shelton Mom really was a good cook; but she didn’t think she was. I think she probably got the recipe from her Mom. Where, in Texas, did you visit? I miss chatting with you!! :) 2
  • Pecos Diningguide Nice one, I am trying to convince our Nuthouse owner to make his Pecan Pie – Bourbon-Chocolate-Pecan-Pie….. need I say more ;)
  • Joanna Stringer Goff excellent recipe..
  • Joanna Stringer Goff Me too Robin, just have been so busy this summer. We had some illness in the family and “stuff like that” we have a home in El Paso and I go back 3 or 4 times a year to check on and pretend I live there. love the family recipes…
  • Robin Shelton That’s right! I remember now! (See, I’ve been busy too! LOL) Hope things have calmed down for you now? PD, I thought you were “slamming” your owner, by calling him a nut! Read it again, and got it the second time! Ha! I need rest!



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