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Pecan Pie

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This classic Thanksgiving pie comes together very quickly, leaving you time to work on the rest of the meal.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2006

Ingredients

  • 1/2 recipe (1 disk) 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
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups pecan halves
  • Lightly sweetened whipped cream, for serving (optional)

Directions

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

  2. 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.

  3. 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.

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

Reviews Add a comment

  • jimmadson
    12 JUL, 2015
    Please give us a recipe without corn syrup.
    Reply
  • Indi pie
    24 JUN, 2013
    I absolutely love this recipe,it's so easy to make and delicious on a cold winters night served warm with some ice cream!
    Reply
  • Daniel Zimmermann
    23 NOV, 2012
    Sorry, I did not care for this recipe. There were too many pecans for the amount of filling and it wasn't sweet enough. This made for a bland, dry pie. My family said it was good but I think they were just being nice. I won't make this recipe again.
    Reply
  • brodybear
    19 NOV, 2011
    I used a roll out ready made crust and this pie turned out beautifully. So easy and the first pecan pie that I have ever made where the proportion of filling is perfect for a normal size pie plate. Does not spill over and the cooking time was perfect at 50 mins. Will always make this recipe from now on...looks impressive!
    Reply
  • MS112702038
    10 OCT, 2011
    Yummmmmmy!!!
    Reply
  • Sarina23
    30 NOV, 2010
    Love it! I only added 2 cups of pecans instead of three and I added a cup or two of dark chocolate chips, which took this recipe over the top! My husband is requesting one for his birthday and I'm excited to make it again!
    Reply
  • Adariana
    28 NOV, 2010
    I am not really great in the Kitchen, but insisted that my mom let me make something for Thanksgiving this year. This was what I chose to make and this recipe is SO EASY! It was a huge hit at our Thanksgiving dinner. Even my extremely picky husband loved it and wants me to make it again. I do suggest putting some tin foil around the crust to avoid over baking it. Mom's great advice.
    Reply
  • ninosal
    13 NOV, 2010
    Delicious!I will try this recipe as soon as I find pecan at the grocery stores.(I live in Ankara)Can I try it with walnut as well?
    Reply
  • CaymanMamma
    28 MAR, 2010
    I have made this several times and the only changes I make is to almost half the amount of pecans as I find you can barely taste the rest of the filling. I love this pie because it reminds me of a giant butter tart which is a Canadian favourite. I find the filling to almost be like a pudding so I dont think you are doing anything wrong.
    Reply
  • CaymanMamma
    28 MAR, 2010
    I have made this several times and the only changes I make is to almost half the amount of pecans as I find you can barely taste the rest of the filling. I love this pie because it reminds me of a giant butter tart which is a Canadian favourite. I find the filling to almost be like a pudding so I dont think you are doing anything wrong.
    Reply