The combination of the sharp, somewhat salty goat cheese with the sweet, balsamic-glazed strawberries and the crisp, charred toast is exquisite.
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 (9 inch) unbaked pie crust
- 3 eggs, beaten
- 1 cup dark corn syrup
- 1 cup white sugar
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- 1 cup pecan halves
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together the eggs, corn syrup, sugar, butter and vanilla.
- Arrange pecans in bottom of pie crust and pour mixture over.
- Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.
Nutrition Facts
| Calories | 500 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 248 mg |
| Sugars | 37 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I made it for many events and I will be making it for my Friendsgiving this Saturday, at every event I bring this pie they all can’t get enough it is so easy to make and it’s wonderful to eat
Amazing used a g free crust so it had weird beaks but the pie itself was awesome
i used more pecans than called for, it took 55 minutes for me
I am trying this recipe and it was easy to put together!
I make exact recipe but only use 1/2 cup sugar. I cook a little longer and after 30 minutes , I cover with foil. Very easy to make.
I’ve made this pie 5 times in the last month. Everyone loves it. The recipe is exact and the pie is delicious.
This is a great basic pecan pie I have made several times. Please put foil around the edge to protect the crust from over browning (I do this on all of my baked pies). I do add a 1/4 teaspoon of salt because my family of cooks always do.
Everyone like this pie. I thought it was a little too sweet so next go around I am going to try 1/2 cup of white sugar. One thing I’ve learned over the years is that pecan pies always (for me) take longer than the recipe says. I cooked this one about 70 or so minutes and that did the trick. Just a thought…I wonder if adding another egg would help it set up/cook better/faster. Worth a try.
This was the first pecan pie I’ve ever made and it turned out perfect baked at 1 hour. I added an extra 1/2 cup or so of pecans – enough to completely cover the bottom. Also, I didn’t have corn syrup so used pancake syrup instead. The first ingredient listed on my cheap pancake syrup was “corn syrup”, so it functioned the same and added a nice, subtle maple flavor. You could probably use real maple syrup as well instead if you can afford to sacrifice a cup of it lol. Anyway, this was a hit with my husband and our friends who are already asking me to make another one with no changes.
This is a very good recipe however, it was too much for my deep dish pie crust. It appears to be the same as the recipe found on the back of Karo syrup bottle only with increased amounts of ingredients.
just wanted to say, the recipe calls for only ONE CUP of pecans, and as you can see from a photo I took, that would make a sad little pie of mostly goo. I use 4 cups to fill a standard prepped single crust. My Virginian roommate loves the way I make this.
Easy to follow. Smells great.
Super easy I put 4 layers of pecans and baked it 10 minutes longer. Oh my. Amazing.
Only 4 stars because I live at high altitude and baked it for the hour the recipe calls for. 45 minutes would have done wonderfully. The crust came out hard as a rock. Otherwise it was delicious, everyone loved it!
Excellent
Was told it was VERY good. Made it for a friend but never got a slice lol
I’ve never made pecan pie before, so I was a bit nervous. I used dark corn syrup. It got rave reviews from the Thanksgiving crowd. I’ll definitely make it again!
I liked it and will make again.
Oven times vary. I took the pecan halves and halfed that and I would recommend cutting the sugar to 3/4 cups or even half because this was too sweet for me and I love pecan pie.
Easy and great recipe
This was so easy to make. I’ve never baked a pecan pie before because I thought it would be too time consuming, but this recipe was by far the easiest one I’ve come across. I was going to just bake one, but ended up baking two. It’s a good thing because the first one was gone the first night. I will definitely use this recipe again.