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Today is September 25, 2022

Ms. Betty’s Southern Pecan Pie

Breads & Desserts


(2) 8-inch traditional pie shells
1 stick salted butter, browned
1 cup light Karo Syrup
1 cup granulated sugar
3 eggs, beaten
½ teaspoon lemon juice
1 teaspoon pure vanilla
⅛ teaspoon salt
2 ½ cups broken pecan pieces


Preheat oven to 425 degrees. Brown butter to a nutty brown color and then cool slightly. Next, mix Karo, sugar, eggs, lemon juice, vanilla, salt and browned butter. Place pie shells on a cookie sheet and cover piecrust edges with a metal pie protector or crimp pieces of foil around the edges to keep the crust from getting too brown. Divide pecans and filling equally between shells. Push pecan pieces down into the filling so that all are well coated and evenly distributed in pies. Bake for 10 minutes, then turn oven down to 325 degrees and continue baking 40-45 minutes. Pies are done when the middle barely shakes and an inserted knife comes out pretty clean. Yields two pies.


Karen Kurr is a member of the North East Mississippi EPA. Visit to learn more about No Time 2 Cook and for more recipes. Pecan pie was our favorite dessert, and when pecans were ready to harvest, Mama would buy a year’s supply from a local farm. Mama’s south Jackson neighbor, Ms. Betty Robinson, had the best pecan pie around, so Ms. Betty’s recipe has always been my go-to.

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