Rich, delectable, and simple pecan pie.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) unbaked pie shell
- 3 large eggs
- 1 cup brown sugar
- 1 tablespoon all-purpose flour
- 1 cup corn syrup
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place pie shell into a 9-inch pie dish.
- Gently beat eggs in a large bowl. Beat in sugar and flour until combined. Mix in corn syrup, melted butter, and vanilla. Fold in pecans. Pour mixture into the prepared pie dish.
- Bake in the preheated oven until a knife inserted into the center of pie comes out clean, 50 to 60 minutes.
Nutrition Facts
| Calories | 530 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 220 mg |
| Sugars | 39 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Use deep dish pie shell and lightly brown it , follow amounts of items just Swap out brown sugar for white sugar, use white corn( light ) syrup not dark , and place the pecans on the top of the filling neatly. Using these ingredients it makes a lighter less sweet filling. Love pecan pie this way. Try and let me know if you agree. Cant eat pecan pies that are too sweet. And it can be frozen for Christmas.
I followed the advice of Flavoured Echoes (2 eggs , 2/3 cup corn syrup , 2/3 cup brown sugar , 2 tsp flour, 1 1/2 T butter , 1 tsp. vanilla, 1 cup pecans ) when making it in a standard (not deep-dish) pie dish. The pie is good, but I think I’ll chop the pecans a bit next time. Also, the oven temp (350) is too high for a standard size, glass pie dish, and I pulled the pie out after only 35 min because it was definitely done! over done. I’ll try again.
Never made a pecan pie before and this turned out amazing. Note: I do cook many pies, so I covered my pie edges with foil to not over brown and cooked an extra 20 minutes to be sure. I don’t think you can overcook this.
Been making this recipe for a good few years now, and it’s always received good reviews from friends and family. Tips: Use deep dish, otherwise you’ll have leftover batter If using frozen pie crust, make sure it comes up to temp first, otherwise your bake time will run around an extra 10 minutes (I always forget and end up having to do this) Personally wouldn’t recommend dark corn syrup, but that’s probably just the preference of the people that I serve this pie to.
Yum!
This is my go-to recipe for Pecan Pie. The first one I ever made and have tried several other recipes after this one and always go back to this one. Sets up nice and tasty! My family loves it.
Wonderful and so easy. I added a handful of semi-sweet chocolate chips and a teaspoon of cinnamon. It was a big hit at Thanksgiving this year!
Very easy and delicious. Not too sweet.
very easy and quick too make. was wonderfully delicious
It came out surprisingly good for my first time ever making a pecan pie. The cook time was a little difficult, as the crust and top pecans were slightly burnt in the time it took for the middle to cook through. I think I’m going to put some foil on the crust next time.
This is a wonderful pecan pie. Tasted just like my mom used to make, and I’m glad that I found it because I couldn’t find my mother’s recipe. It filled a Pet-Ritz 9″ deep dish pie shell perfectly with no overrun. Very simple to make, with great results. I liked the fact that it didn’t call for dark corn syrup as many of the others do. Will be keeping this one in my recipe box for future use. Thanks for sharing your recipe!
I use medium eggs like I had read in a review. My brother tells me it is the best he’s ever had.
This was a very easy basic recipe. I did make a few modifications: Substituted dark corn syrup, added additional 1/2 cup pecans, 1/4 cup bourbon, 1 extra egg. The result was excellent! I’ll make it again for special occasions.
This pecan pie recipe is my favorite. It is rich. I make it in a 10 inch pie pan so the pie is not as thick and the top caramelizes better. I also use a Phyllo dough crust but I don’t think that affects the recipe. I just like phyllo dough crust for the light crunch.
Turn out very well and was so easy.
Agree that this is the classic “expected” Pecan Pie. For fun and a slight change in flavor I substituted Almond Extract for the Vanilla this time around.
I made it sans flour and vanilla. Pro tip: if you wrap the outside edge of the crust with foil halfway through, it will keep the crust golden without browning it too dark or making it way too crunchy.
This is the favorite pie for every holiday in my house and my husband said it is the best I have ever made. This is our new favorite.
My husband loves Pecan pie. I made this recipe for him over the Thanksgiving holiday. The only changes I made was I sprinkled some nutmeg into the mixture. Was delicious!!
Followed instructions as written….WOW easy and turns out fantastic every time. (3).
I was looking for a Pecan Pie recipe for which I had all the ingredients and this one fit the bill. Really good! My guests this Thanksgiving loved it. A true winner. Thanks Earthymom for the recipe.