Real Pecan Pie

Real Pecan Pie

23 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Sally Smircich
Recipe by  Sally Smircich

“This pie is filled with pecans. It's guaranteed "stick to your teeth" goodness, so don't serve it to the faint of heart, i.e., those finicky about manners! Dark or light corn syrup may be used.”

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Adjust Servings

Original recipe yields 1 9 inch pie



  1. In a large mixing bowl, slightly beat the eggs.
  2. Stir in corn syrup, sugar, and vanilla. Mix well.
  3. Lightly stir in pecans, till well-coated with egg mixture.
  4. Pour into pie shell. Bake at 350 degrees F (175 degrees C) for 20 minutes. Turn the oven down to 300 degrees F (150 degrees C), and bake for another 30 minutes.
  5. Cool before serving. Store leftovers covered in refrigerator.

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Reviews (23)

Rate This Recipe


This pie is delicious! The only reason I'm not giving it 5 stars is because it doesn't make a very full pie. I used a 9in shallow pie plate (as suggested by another reviewer) and it still didn't fill my crust. Next time I make it I will double the recipe and try it in a deep dish crust. Otherwise it was absolutely delicious!!!



Well, I'm doing something I always thought I wouldn't - tell everyone of the adjustments I made! Ha! We ended up with a really great pie with a few changes. It is the two eggs that give it that soft texture, but you only really need one. Also, I cut the sugar down to only 1/4 cup. The corn syrup is plenty sweet on its own. Your teeth don't curl up from the sweet that way. It was still plenty sweet. I also used WHITE Karo syrup, effectively making a vanilla pecan pie. It was GREAT! Last change that anyone can do to any pecan pie recipe they choose to use: CHOP the pecans. I always had had the mindset that the pecans had to be whole to look pretty. They don't. I added 1-1/2 cups CHOPPED pecans (and a little extra) for a positively great pie that is now my daughter's favorite.



made this for Thanksgiving, it was wonderful !! Although my pie pan was too deep, had to transfer my crust into a pie pan that was shallow and smaller, would do great in a shallow 9 inch or full 8 inch pan. Loved how gooey and not dry or too firm this turned out, will make again!

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Amount Per Serving (8 total)

  • Calories
  • 427 cal
  • 21%
  • Fat
  • 23.3 g
  • 36%
  • Carbs
  • 54.1 g
  • 17%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 135 mg
  • 5%

Based on a 2,000 calorie diet



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Pecan Pie


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Old-Fashioned Honey Pecan Pie