There are three recipes here. So far, I’ve only tried making the first one (my first foray into pecan pie-dom!). Note that every single one of these recipes says to bake in a raw pie shell…so be sure to remember that when you follow the recipe for making a pie crust. I kind of forgot to double-check that, which is why my pie crust (the No-Roll version on this site) looks a little burned. I used a pie shield to help keep it from burning any more than it already had, but…next time, check first before baking.

Robeson’s Pecan Pie
This showed up on the Champaign Urbana History Facebook group with a photo of a recipe card dated 1987. I don’t know the history of Robeson’s, but several people said their pies were amazing. Even with a burned crust, I think they might be onto something!

1/2 c. melted margarine (I used butter)
1 c. sugar
4 eggs
1 c. syrup (I used light corn syrup)
Pinch salt
1 c. pecans

Mix all ingredients and pour into an unbaked pie shell. (I reserved the pecans and placed them strategically on top, since that’s how I usually see pecan pies.)

Bake at 350F for about 1 hour or until a knife comes out clean.

Kathleen Miller’s recipe:
From The Woodland Chapel Cookbook, printed sometime after 1988. 

1 c. white Karo syrup
3/4 c. sugar
4 tbsp. flour
3 small eggs or 2 large eggs
1 stick butter 
1 tsp. vanilla
~1 c. pecans
raw pastry shell

Cream the butter, sugar, and flour thoroughly. Add everything else except the pecans and pour into the raw pie shell. Add the pecans evenly to the top (try to make it pretty). 

Bake at 425F for 10 minutes, then reduce heat to 325F and bake for another 50 minutes.

Summer Pecan Pie
Another heirloom recipe from an unattributed recipe card in my mom’s collection.

14 Ritz crackers, crushed finely
1 c. sugar
1 c. chopped pecans
1 tsp. baking powder
3 egg whites
1 tsp. vanilla extract

Mix the crackers, sugar, pecans, and baking powder. Beat the egg whites and vanilla extract until stiff, then fold into the rest.

Put in a buttered pie pan or 8″ square pan. Bake at 325F for 25-30 minutes. Serve with ice cream or whipped cream.