This pecan pie is incredible. You can’t stop eating it once you start.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 12 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons white sugar
- ½ cup butter, chilled
- 4 tablespoons ice water
- 3 eggs, beaten
- ¾ cup light corn syrup
- 2 tablespoons dark corn syrup
- ¾ cup light brown sugar
- 3 tablespoons butter, melted
- 1 pinch salt
- ½ cup pecans, finely crushed
- 1 cup pecans, quartered
- 1 cup pecan halves
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
- On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
- To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
- Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 224 mg |
| Sugars | 23 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
It was average. Coming from the Northeast part of the US, maple syrup is abundant so I use dark maple syrup instead of karo syrup. I find the maple flavor takes it over the top and it has more nutritional value.
I have made this every year for almost 12 years. I will never make a different recipe as this is by far the favorite dish for anyone who likes pie.
One of the things that makes this pie different is the use of three different textures of pecans. I didn’t have any light syrup and used all dark, delicious.
Amazing! We added a few chocolate chips, which took this pie to another level. I can’t believe how scrumptious this crust turned out! Usually, pie crust goes unnoticed, but this one makes a statement!
I followed the base recipe, but made my own tweaks to it. My family doesn’t consume corn syrup. instead of corn syrup, I used honey (real) and molasses. I also candied the pecans with 2tbs of butter, 2tbs of light brown sugar and 1/4tsp of cinnamon in a small fry pan. I didn’t use the quartered pecans, I thought the crushed and halved were plenty.
I made the recipe as is and not only was it the prettiest pecan pie I’ve ever seen, it was the best tasting pecan pie I’ve ever had!
Delicious- loved by all. Thank you
By far, the BEST pecan pie I’ve ever made & tasted. Most are way to sweet, but this pie was so good! Perfect light sweetness, buttery filling, plenty of crunchy pecans. My family gave rave reviews! *I did not have dark corn syrup, so just added 2T more of light. I also used a store-bought crust, but made sure to chill it in the pie plate before adding the filling.
Best pie I ever made and I have been baking pecan pies for 48 years! Thanks.
Absolutely hands down the best pecan pie we’ve ever eaten. Amazing!
oh my goodness!!!
Delicious! came out perfectly
I found the recipes for both the crust and the filling easy to follow and super easy to make. I made no changes since this was the first time I tried this recipe and the results were absolutely perfect. My only warning; DON’T use deep dish 9 in. pie pans! I was making 4 pies and had to make 2 extra batches to “top them off” as they’d have been too shallow!
Could use a little vanilla and try using your own go-to pie shell recipe instead of this one, otherwise, delicious and beautiful!
Loved this recipe’s simplicity. For anyone who wants healthier option, I replaced butter with plant-based butter and corn syrup with honey, and still produced a delicious pie!
It was scrumptious. It wasn’t super sweet, so I think it was better than most.
This is the best pecan pie we have ever made. We used Marie Calendar pie crust, though.
Very easy to make! I opted to use a pre made crust and it turned out perfect! Everyone loved this recipe!
So easy and looks beautiful! I used a frozen crust instead of making my own and it worked out fine. Already getting requests for repeats from family members!
It turned out great. Crust was nice and the perfect color and everyone enjoined it
This pie was great! Everyone loved it . I only made one but I should have made more, They would definitely been gone.