Our tangy crust pairs well with the rich pecan-and-butterscotch filling. This is an intermediate-level recipe.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees. Set aside 16 pecan halves for garnish; coarsely chop remaining pecans. Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in a medium bowl until well combined. Stir in chopped pecans, and pour mixture into prepared piecrust, spreading evenly. Garnish edges with remaining pecan halves.

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  • Place dish on a rimmed baking sheet, and bake, rotating halfway through, until filling is just set and crust is golden brown, about 90 minutes. (Tent with foil if nuts are getting too dark.) Transfer to a wire rack, and let cool completely.

Cook's Notes

Pie can be stored at room temperature for up to 1 day.

Reviews (3)

25 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
09/20/2013
It is unbelievably delicious, thank you for the inpiration, I've made this! :) http://www.coolinarny.com/?p=15544
Rating: Unrated
04/02/2013
I make this every year for thanksgiving & it is a hit!! The crust is the easiest one I ever made. Great recipe
Rating: Unrated
03/11/2013
love it
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