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Pecan Pie

  • prep: 25 mins
    total time: 7 hours 25 mins
  • servings: 8

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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. Step 1

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

  2. Step 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. Step 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. Step 4

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

Source
Everyday Food, November 2006

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Reviews (19)

  • 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!

  • 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.

  • 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!

  • 10 Oct, 2011

    Yummmmmmy!!!

  • 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!

  • 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.

  • 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?

  • 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.

  • 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.

  • 25 Dec, 2009

    I have tried this recipe twice now carefully following the directions and both times my filling turned out wrong. It's almost fluffy- lumpy pudding like. What am I doing wrong?

  • 13 Mar, 2009

    i didn't have molasses and used pancake syrup instead-- it worked well!

  • 26 Jan, 2009

    Delish!!!!!!!!!!

  • 2 Dec, 2008

    The flavor is very good, but my family thought there were too many pecans and not enough "goo". Next time I make this I will reduce the amount of pecans from 3 cups to 2-2 1/2 cups.

  • 30 Nov, 2008

    First pecan pie I'd ever made, and it turned out perfect! Everyone loved it, and I will be making it again. It was surprisingly easy, and tasted great.

  • 25 Nov, 2008

    I made this recipe last week as a 'practice' one for this week's Thankgiving. Turned out very well and half of the pie was even mooched by my mother when she came over to visit.

  • 27 Oct, 2008

    For the past few holidays, I have made pecan pie and (unfortunately) it becomes so hard it can't be eaten! Help! i HAVE BEEN USING THE TRADITIONAL RECIPE THAT COMES ON THE KARO WHITE SYRUP LABEL.

  • 18 Sep, 2008

    I've tried many variations on pecan pie and this is my husband's favorite! It's not hard to make and repeatedly turns out well

  • 19 Dec, 2007

    I love Pecan pie but have never made one!! I hope mine turns out just as good as Martha's

  • 11 Dec, 2007

    Lovely pie, I thought it would be more difficult to make, but not at all. Very straight forward