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Pecan pie recipe

Pecan pie recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Nut pie
  • Pecan pie

This American pie is a tradition at Christmastime. Serve with a scoop of vanilla ice cream for a differently delicious treat.

2427 people made this

IngredientsServes: 8

  • 2 eggs
  • 150g butter, melted
  • 150g light brown soft sugar
  • 4 tablespoons caster sugar
  • 1 tablespoon plain flour
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 125g chopped pecans
  • 1 recipe pastry for a (23cm / 9 in) pie

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat oven to 200 C / Gas mark 6.
  2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, caster sugar and flour; mix well. Last add the milk, vanilla and pecans.
  3. Roll out pastry and line a 23cm (9 in) pie dish or tart tin. Pour filling into base. Bake in preheated oven for 10 minutes, then reduce temperature to 180 C / Gas mark 4 and bake for 30 to 40 minutes, or until done.

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Reviews & ratingsAverage global rating:(2642)

Reviews in English (2014)

Easy to make and very very tasty!-11 Jul 2011

Really straight forward and delicious!! Jam packed full of scrummy nuttiness!!!!!! Yum!-26 Dec 2008

Really easy to follow recipe added some whole peacans as decoration and served with clotted cream-23 Oct 2016

Pecan Pie

It's simple. It's hearty. It's basic. And it's just so good.

Your eyes might just roll back into your head when you taste the sweet, custardy, sugary, almost caramely goodness of this pie.

whole unbaked pie crust (I use "Sylvia's Perfect Pie Crust" recipe)

  1. First, whip up your pie crust using Sylvia's Perfect Pie Crust.
  2. Preheat the oven to 350˚. Next, mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
  3. Pour the chopped pecans in the bottom of the unbaked pie shell.
  4. Pour the syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes sometimes it takes 75!
  5. Allow to cool for several hours or overnight. Serve in thin slivers.

I used to be scared of Pecan Pie when I was a little girl. Seriously. It was in the long list of dishes and ingredients that I truly thought would kill me if I tasted them. Peas were on the list, too. Sloppy Joes scared me to death. If I saw pizza, I&rsquod scream. And Miracle Whip, bananas, and tea gave me nightmares.

I was a weird child. I liked potato chip sandwiches.

And anyway, Miracle Whip, bananas and tea still give me nightmares. But as an adult, I&rsquom able not to dwell on the negatives in my life. It&rsquos all about maturity with me.

Miracle Whip, bananas, and tea aside, I&rsquoll be forever thankful that Pecan Pie has been successfully marked off the list. I began tasting it at Thanksgiving dinner about ten years ago&mdashthat would have been right around the time I was experiencing some violent surge in pregnancy or lactation hormones, so my appetite probably demanded it&mdashand slowly but surely, it&rsquos skyrocketed to the very top of my all-time favorite pies on this earth.

Do you love Pecan Pie as much as I? Or are you among the unfortunate humans who has never tried Pecan Pie? I know you&rsquore out there, and if you&rsquore listening, please, please listen to me: make it this Thanksgiving. Give it a try. It&rsquos simple. It&rsquos hearty. It&rsquos basic. And it&rsquos just so good.

*The author of this post is not responsible for the formation of saddle bags and love handles, which will result in 93% of cases.

*But we won&rsquot worry about that today. We&rsquoll worry about that tomorrow&hellipor at least, on November 28.

Note: I should warn you that I&rsquom was in a colorful, zippy mood last night when I whipped this up, so I went over the top with color and contrast for these photos. I&rsquod been feeling entirely too serious and needed a little pick-me-up. Forgive me if they hurt your eyes.

First things first: make one recipe of Perfect Pie Crust. It&rsquoll yield two pie crusts, and you can save the second one in the fridge for this apple pie, or the other pie we&rsquore going to make this week.

No, my hand is generally not that pink.

The Cast of Characters: Corn Syrup, Butter, Sugar, Brown Sugar, Salt, Vanilla, Chopped Pecans.

I chop the pecans into uniform pieces, but I also get some really little bits in there. The teeny, tiny pieces help the crunch later.

Begin by stirring three eggs in a small bowl.

Now, in a separate bowl, add the sugar&hellip

Then measure 1 cup of corn syrup. It&rsquos thick, sweet, and nutritious.

Okay, so it&rsquos not exactly nutritious.

In any event, pour the corn syrup into the bowl.

Next, melt the butter and pour it into the mix.

Mmmm&hellipbutter. It makes it better.

And pardon my pink finger. I TOLD you I went crazy with color and contrast.

Now just give it a stir, making sure all ingredients are combined well.

And don&rsquot lick the fork. It isn&rsquot ladylike.

Next, pour in the beaten eggs.

Next, eyeball about 1/4 teaspoon vanilla extract.

Sometimes I just can&rsquot be bothered with reaching for my measuring spoons.

Sometimes I just can&rsquot be bothered with reaching.

Sometimes I just can&rsquot be bothered.

Anyway, don&rsquot overdo the vanilla, as it can take over very quickly.

And don&rsquot laugh at my pie crust. Charlie helped me with the edges. His paws are a little awkward.

Dump the chopped pecans right into the bottom of the pie shell.

Spread them out into a flat layer&hellip

Next, just pour the corn syrup/egg mixture slowly over the top.

And once you get all the mixture poured in, take a long, hard look at the pie. Because once it&rsquos baked it really won&rsquot look a thing like this. Like, pretty much nothing like it at all.

But that&rsquos okay! Life is all about change, isn&rsquot it?

Look! Within ten seconds, the pecan bits began floating to the top.

(You want that to happen, by the way.)

Now, just carefully carry it to the oven and bake it at 350 for about 50 minutes. And check on it halfway though if the outer crust of the pie appears to be browning too soon, gently wrap some foil around the edge.

I keep the edge pretty thick, though, so I usually don&rsquot take that step. Especially at 350 degrees, the rim of the crust won&rsquot burn too easily.

Yo. Here&rsquos the pie. When you pull it out of the oven, it should be only slightly jiggly. If it&rsquos overly jiggly, keep it in the oven for a little while longer. BUT&hellipbe careful not to burn the pecans. Seriously, they can burn if you turn your back for five seconds.

Do you notice how the small pecan pieces have settled at the top and created a nice &ldquotop crust?&rdquo This is why I use chopped pecans instead of pecan halves, like many people use. The pecan halves are just too heavy, too meaty, too..too much. If you use pecan bits, it creates more of a consistent top layer that makes a nice &ldquocrunch&rdquo sound when you slice into it.

Another VERY important step: after baking, you must allow the pie to cool to room temperature. Although it can be served warm, Pecan Pie is best when it&rsquos completely set. Very often, I&rsquoll make my Pecan Pie the night before Thanksgiving by the next day, it&rsquos perfect. The only hard part is keeping my fork out of the pan until guests arrive.

But guess what? It&rsquos only November 16th. Guests won&rsquot be arriving for well over a week. This pie isn&rsquot for Thanksgiving. It&rsquos for you.

Barefoot Contessa Pecan Pie Recipe

This is a seriously delicious pecan pie recipe. Let's all thank the Barefoot Contessa for it!

Everyone's favorite dessert at Thanksgiving, Christmas or just about any special occasion, pecan pie is a divine mixture of pecan nuts, sugar, eggs and butter all baked in a pie crust.

No one is quite sure of just where pecan pie originated. Pecan nuts are native to the southern United States, whereas 'sugar pies' were originally made in Europe. Some people say that the French were the first to bring the two together, after settling in New Orleans.

This delicious dessert is now synonymous with the Southern States where its existence is celebrated with National Pecan Pie Day!

Whole pecans or chopped?

This recipe simply calls for 'pecans' - so should you use whole or chopped?

Well, this is a contentious issue with pecan pie aficionados - so our advice is to go with what you like best! Chopped nuts are perhaps a little easier for some people to eat - and it's also much easier to cut a neat slice if the nuts are chopped.

Whole nuts, on the other hand, give you a nicer crunch and are the popular choice for true pecan lovers!

Worried about your pie crust burning?

It's important to bake a pecan pie until the pie crust is properly set - but if you find that this sometimes means your pie crust becomes too dark or even burns, use a pie crust shield and just remove it for the last 15 minutes of the cooking time.

You can either buy a pie crust shield, or make your own with aluminum foil.

Try it - it's a game-changer!

Pecan pie top tip!

For speed you can add your pecan nuts just as they come - but to really intensify their flavor, try roasting them first!

Just spread them out in a single layer on a baking sheet and roast for about ten to fifteen minutes at 350 degrees, until you begin to smell them.

You can get the pastry ready while they're roasting!

Variations on Pecan Pie

This pecan pie recipe from the Barefoot Contessa produces a classic pie with an instantly recognizable flavor. Whilst we think that it's not easy to improve on the original recipe, there are a few variations you might like to try to keep things interesting!

One is to add chocolate - after all, what DOESN'T taste better with the addition of chocolate? Throwing in some semisweet chocolate chips works well, or you can achieve an even deeper, richer flavor with some 70% chocolate, chopped roughly. Try our Paleo Chocolate Pecan Tart recipe too!

Another option is to add butterscotch chips - or better still, butterscotch AND chocolate chips - for a deliciously decadent touch.

But if you want to give your pecan pie a real Southern Kick, then why not try adding a little bourbon? The alcohol burns off as the pie is baked, but the flavor becomes so much more rich and complex. You could even spice things up a little by using Cinnamon Whisky like Fireball instead!

This is my tried-and-true recipe and here’s why:

  • Simplicity. There are only 8 ingredients in this remarkably simple filling (including salt, cinnamon, and vanilla extract) so the flavors truly shine.
  • The best pie crust. We’re talking mega flaky, mega buttery, and mega delicious. This is the one and only pie crust recipe I use. It’s been passed down through generations and stands the test of time. Here’s my recipe for all butter pie crust if you’d like to try that instead. Both pie crust recipes yield enough dough for 2 9-inch pies. You can freeze the 2nd half or make another 1 crust pie such as this chocolate chess pie or my pumpkin pie.
  • No pre-baking needed. The buttery pie crust has a wonderfully flaky texture, but still stays perfectly intact as the pie bakes and cools. Some recipes require you to pre-bake the pie crust before pouring in the filling, but I don’t find that necessary. We can skip that step by simply baking the pie on a lower oven rack.
  • Incredible texture. The pecans on top get all toasty while the nuts underneath have a melt-in-your-mouth chewy texture. The pecan’s flavor and texture, paired with the flaky homemade pie crust, the filling’s vanilla, butter, and cinnamon… it all just makes this my favorite pecan pie recipe.

Pecan Pie Recipe

Prep Time: 15 minutes
Cook Time: 115 minutes
Serving Size: 1 slice (98g)
Calories: 340


1 unbaked pie shell, 9-inch

1 ⁄ 4 cup unsalted butter, melted


Assemble all ingredients preheat oven to 350° F.

In a medium mixing bowl, combine corn syrup, Truvia Sweet Complete ® Granulated All-Purpose Sweetener, oats, melted butter, salt, beaten eggs, pecans, vanilla, water and molasses.

Pour into a prepared unbaked pie shell.

Bake for 50-55 minutes until set.

For a crisper bottom crust, preheat a cookie sheet in the oven before placing unbaked pie on sheet to bake.

Georgia Pecan Pie

In a food processor, pulse the flour with the salt and sugar. Add the butter and pulse several times until it's the size of small peas. Sprinkle on the ice water and pulse just until the crumbs are evenly moistened. Turn the pastry onto a work surface and gather it into a ball. Flatten into a disk, wrap in plastic and refrigerate for at least 30 minutes.

Preheat the oven to 350°. Position a rack in the bottom third of the oven. On a lightly floured surface, roll out the pastry to a 13-inch round. Ease the pastry into a 9-inch glass pie plate and trim the overhang to 1/2 inch. Fold the overhang under itself and crimp decoratively. Refrigerate until firm.

In a medium bowl, whisk the eggs with the sugar and salt. Whisk in the light and dark corn syrups, butter and vanilla until combined. Stir in the pecans. Pour the filling into the pie shell and arrange the pecans in a decorative pattern. Cover the rim of the pie with foil strips and bake the pie for 50 minutes, or until the crust is golden and the filling is puffed but still slightly jiggly. Remove the foil strips and let the pie cool completely before serving.

Classic Pecan Pie Recipe

  • Author: Deborah
  • Prep Time: 5 mins
  • Cook Time: 70 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1 x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


You can’t beat a classic, and it doesn’t get more classic than this Classic Pecan Pie recipe. Perfectly sweet with a wonderful crunch from the pecans, this is the best traditional pecan pie recipe!


  • 1 cup Karo® Light OR Dark Corn Syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon Spice Islands® Pure Vanilla Extract
  • 1 – 1/2 cups (6 ounces) pecans
  • 1 (9-inch) unbaked or frozen deep-dish pie crust
  • **extra pie crust, for PI symbol (optional)


Preheat the oven to 350ºF.

In a medium bowl, mix the corn syrup, eggs, sugar, butter and vanilla. Stir in the pecans. Pour the filling into a pie crust.

Bake on the center rack of the oven for 60-70 minutes. The pie is done when the internal temperature reaches 200ºF and springs back when the center is touched lightly. Cover the edges of the pie crust with a pie shield or foil if the crust is browning too quickly.

**To make the PI symbol – use a stencil and a paring knife to cut the symbol out of pie dough. Place the symbol in the middle of the pie after the pie has been in the oven for about 40 minutes.

Let the pie sit for 2 hours before serving.

Recipe Notes:


  • Serving Size: 1 slice
  • Calories: 422
  • Sugar: 35 g
  • Sodium: 164 mg
  • Fat: 17 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 2 g
  • Carbohydrates: 67 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 77 mg

Did you make this recipe?

Tag me on Instagram @tasteandtell and hashtag it #tasteandtell or leave me a comment & rating below.

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

Recipe Summary

  • 1/2 recipe Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
  • 4 large eggs
  • 1 cup light corn syrup
  • 1/3 cup packed light-brown sugar
  • 1/4 cup granulated sugar such as Sugar In The Raw
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups pecan halves
  • Lightly sweetened whipped cream, for serving (optional)

Preheat oven to 375 degrees. with rack set in lowest position.

Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.

Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth mix in pecans. Pour mixture into chilled pie crust place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.

Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.

Pecan Pie Recipe

Be tempted by this unbelievably addictive and decadent pie! Pecans, wholesome oats and naturally sweet goodness create a masterpiece with 18% fewer calories* and 52% less sugar* than the full-sugar version. Makes 8 servings.


¼ cup unsalted butter, melted


Assemble all ingredients preheat oven to 350° F.

In a medium mixing bowl, combine corn syrup, Truvia Original Sweetener, oats, melted butter, salt, beaten eggs, pecans, vanilla, water and molasses.

Pour into a prepared unbaked pie shell.

Bake for 45–50 minutes until set.

For a crisper bottom crust, preheat a cookie sheet in the oven before placing unbaked pie on sheet to bake.

Allow pie to rest on a cooling rack for an hour before slicing.

Refrigerate leftovers in a sealed container.

*This pie has 350 calories and 17 grams of sugar per serving compared to the regular sugar-sweetened version which has 430 calories and 36 grams of sugar.

**Erythritol value may vary based on your choice of sweetener

***Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.

Pecan pie

In a bowl, rub together the flour and butter until it resembles fine breadcrumbs. Stir in the icing sugar. Add enough water to mix into a firm dough. Roll out and use to line a 24cm loose-based tart tin. Chill in the fridge for 20 minutes.

Preheat the oven to 200°C/fan 180°C/gas mark 6. Line the tart case with baking parchment, then fill with baking beans or uncooked rice and bake for 10 minutes. Remove the baking beans and bake for a further 5 minutes, until firm.

Meanwhile, whisk the eggs with the sugar in a bowl until combined. Add the golden syrup, salt and melted butter. Sieve in the extra 2 tbsp flour and stir to combine. Add the chopped pecans and pour the mixture into the pastry case. Arrange the whole pecans on top.

Bake for 10 minutes, then reduce the heat to 160°C/fan 140°C/gas mark 3 and bake for 30-40 minutes, until the centre no longer feels wobbly. Gently heat the extra 1 tbsp golden syrup and brush over the top of the pie to glaze. Leave to cool before slicing.