Pecan Pie

Pecan Pie


  • Pecan Pie
  • Makes one 9-inch pie
  • Pie dough for 9-inch pie (see Pie Dough Recipe in Sweet Treats)
  • Filling:
  • 5 tablespoons butter
  • 1 cup packed dark brown sugar
  • 3/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1 cup toasted pecans, chopped
  • 2 cups whole pecans
  • 2 teaspoons pure vanilla extract
  • 3 eggs, lightly beaten


In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in 1 cup of the chopped pecans and the vanilla. Set the mixture aside to cool slightly, about 10 minutes. Whisk the beaten eggs into the filling until smooth.

Pour the filling into the pie shell and decorate the top with remaining whole pecans. Put the pie shell on a sheet pan and pour the filling into the crust.

Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.)

Cool on a rack. Serve.

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