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.


20 comments to Mom’s Pecan Pie

  • Angie@Angie's Recipes

    I actually like the version with honey more…the pie must have tasted wonderful.

  • Those are great photos of the old log cabin. Your mom is an entrepreneur and what a cool lady! That’s a nice looking pie too but I had to comment on the old homestead, what a great time in her life.

  • Sounds amazing. I love recipes like this with fun histories!

  • This pecan pie looks delicious and i love how it has such a beautiful story behind it!

  • mae

    Using honey in place of corn syrup makes this a much more friendly recipe for me — I almost always have honey! Sounds very delicious.

    best… mae at

  • mjskit

    Nothing better than mom’s pecan pie! Your mom’s recipe looks a lot like mine mom’s except for one major difference – honey! That sounds much better than Karo! thanks so much for sharing this cherished recipe!

  • Taking On Magazines

    I always want to own a B&B, but now that I’m older and actually know what goes into just keeping up a house with three people in it, there’s no way. No way. The pie, on the other hand; I could easily handle a couple of slices of that. 🙂

    • The shine wore off soon with me. Every time we visited, it seems like we had to be “on” entertaining and not able to visit with the folks. It was a lot of work. I think if mom could still play the hostess, she would love it, though.

  • yumgoggle1

    Ooohh – Honey! I’ve never made one with honey but I’ve been asked to make one for the Land of Old Christmas party so I am using your recipe! The B&B looks great but I’m sure it always does on the outside – everything is WAY more work than it looks………but it is gorgeous!

  • I made my mom’s pecan pie for the first time ever this Thanksgiving. Man was it good. With all the hub-bub I didn’t get a photo. Darn! I’ll have to make it again for the blog. 🙂 I like this version with honey, my mom’s called for corn syrup.

  • Jann

    I have been making your Mom’s pecan pie for many years, I got the recipe from an article in a magazine about her B&B along time ago, I don’t remember what magazine it was. The only thing I changed is that I substitute 1/4 cup of pure maple syrup for some of the corn syrup, but I do use fresh Oklahoma pecans. It is the best pecan pie I have ever eaten! My family loves it.