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The claim that Kathy Bates shared her mother’s Southern pecan pie recipe is unverified: the available interview listing and reporting about Bates and her mother do not establish that she shared one. A separate recipe from Our State offers historical Southern pecan-pie context, but it is not a Bates family recipe.
Did Kathy Bates share her mother’s pecan pie recipe?
No confirming recipe or interview was identified in the available sources. CBS’s interview listing and reporting about Bates and her mother do not substantiate the pecan-pie attribution. Without an original source, it would be misleading to present any recipe as something Bates or her mother shared.
A separately sourced Southern pecan pie
Our State published a recipe on February 4, 2014, adapted from the 1950 collection Charleston Receipts, published by the Junior League of Charleston. It is useful as independent recipe context—not evidence of a connection to Bates or her family. Read the recipe at Our State.
Our State characterizes this version as less sweet than the recipe printed on a Karo syrup bottle, attributing the difference to its use of brown sugar and less syrup. That comparison describes this recipe, not an alleged Bates family version.
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Ingredients for one 9-inch pie
- 2/3 cup dark brown sugar
- 1/3 cup light or dark corn syrup
- 2 tablespoons milk
- 1 heaping tablespoon corn meal
- 2 eggs
- A dash of salt
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter
- 1 cup chopped pecans
- One unbaked pie crust
Method
- Combine the filling ingredients according to the Our State recipe and pour them into the unbaked crust.
- Bake at 350°F for approximately 35–45 minutes, until done.
- Cool completely—about three hours—before slicing.
