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Pecan Pie IV

Pecan Pie IV

  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
EARTHYMOM

EARTHYMOM

A rich, delicious, and easy pecan pie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 530 kcal
  • 26%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 72.9g
  • 24%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
  2. In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.
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Reviews

Karen in DE
1854

Karen in DE

3/12/2010

Several commented that this was their first pecan pie, which caused me to realize I've made over 100 pecan pies! Here are a few tips: - This recipe is the classic variety, which is really the best. Slight changes in the classic recipe include using white vs. brown sugar, using dark vs. light corn syrup, using 2 vs. 4 Tbsp. butter. All are good, personal taste determines your choice. - Don't over beat the eggs; you don't want them frothy. Melt the butter in a measuring cup and then use the buttered cup to measure the corn syrup so it will all come out of the cup. - This recipe fills a deep dish pan. If you use a shallow pan then a double recipe will make 3 pies. - Mix the pecan in with the filling or put them in the pan before the filling. They float to the top. Mixing them in (rather than adding them on top) insures that they have a nice glaze on them. - Extra pecans may seem like a great idea, but they can't all get to the top. 1-1/2 cups may be too much depending on your pan. If I'm making several pies at once, I cover the bottom of the pans with pecans and then pour the filling on top. I use a fork to flip them over to look pretty after they float up. - Check to see if pie is done by shaking the pan - no jiggle and it's done. The depth determines how long it will need to bake. UPDATE: I just made 12 pies in a morning. I put the pecans in each crust, then mixed a double recipe in my food processor and poured the filling on top of each. Easier method for lots of pies.

Michele L.
170

Michele L.

11/15/2007

I used this recipe for my first attempt at pecan pie because it looked fairly simple...and it definitely was! I followed the recipe perfectly and only changed to a deep-dish pie crust, which worked out well. It baked for 55 minutes before I pulled it out of the oven because it looked done. (Hard to tell with this type of pie.) Then I served it to friends after it was cooled down to room temperature, and everyone loved it. Very sweet and a rich, creamy consistencey with a crunch - everything a pecan pie should be. Thanks for the simple recipe!

Flavoured Echoes
164

Flavoured Echoes

8/24/2008

This recipe does need a deep dish pie shell, however, if you only have a regular pie shell only use: 2 eggs 2/3 cups of corn syrup 2/3 cups of brown sugar 2 tsp. of flour 1 1/2 tbsps. of butter 1 tsp. vanilla 1 cup of pecans The recipe calculator doesn't do this calculation.

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