Mom’s Pecan Pie

My mom likes to say that “in another life” she owned and operated a bed and breakfast.    At the beginning of her foray into the world of B&Bs (when the fad was at its highest), she had a partner but it soon turned into a solo gig.

bed and breakfast

The Homestead on the Oklahoma prairie, circa 1995.

Mom persevered for another year or two before she sold her log cabin inn along with the family farm.


A later picture after a bit of landscaping was done.


When I think of her time as an innkeeper, I am a bit nostalgic.  When The Hubs (then fiance) and I would visit, we always hoped there was room for us to stay in the B&B.  Sometimes there was and sometimes we were relegated to the “old” house.   I think mom truly enjoyed her time as a host because she is truly a people person.  She can have a conversation with anyone.  I know of at least one lasting friendship she forged with a guest that booked the inn for an extended business stay.

The upkeep of both the farm and the inn became a  bit too taxing for her and soon after she sold the properties, she found herself doing full time grandma duties in Iowa.

Mom, as a former home economics teacher, was always a great cook and I know this talent only added to the popularity of her bed & breakfast.

While she was here on Thanksgiving, we pulled out an old standby from the inn, The Homestead Pecan Pie.   In fact, we created a new recipe because I did not have any corn syrup in the house and we used all honey.  I think I like it better that way.

Homestead Pecan Pie

Homestead Pecan Pie
The absolute favorite dessert recipe from the Homestead B&B.  The hostess always uses local Oklahoma pecans.

1/2 c. butter
1 c. local honey
3 large farm fresh eggs
1/8 t. salt
1 c. sugar
1 t. pure vanilla
1 c. pecans
9″ unbaked pie shell

Preheat oven to 425 F.  In a saucepan, melt butter.  Let it brown without stirring, but watch it carefully. In a blender, combine all ingredients except pecans.   Carefully add hot butter while blender is still running.

Layer pecans on bottom of pie shell.  Carefully pour mixture over pecans.

Bake at 425 F for 10 minutes.  Then, reduce temperature to 325 F for 40 minutes.

Although the Homestead is no longer, the pie remains.   Instead of using an entire cup of honey, you can substitute 1/4 c. honey and 3/4 c. corn syrup.   I advocate for all honey.  It gives the pie a truly homemade quality.  The browned butter is also the key to this recipe.

Homestead Pecan Pie from Eliot's Eats

This pie does not last long.


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