Pecan Pie V1393 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 1 hr 5 min
“Unlike most pecan pies, this one does not require corn syrup.” - by Elaine Helms
Original recipe yields 1 - 9 inch pie
- Preheat oven to 400 degrees F (205 degrees C).
- In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
- Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
Amount Per Serving (8 total)
- 313 cal
- 22.6 g
- 26.9 g
Based on a 2,000 calorie diet
Reviews (1393)Rate This Recipe
"This recipe is fantastic - Never make the Karo Syrup recipe again! I'm disappointed I didn't have this recipe years ago - it is infinately better than the standard corn syrup recipes, and just as eas..." See morey. This recipe tastes more like real pie, instead of like candy. I also recommend using Mrs Smith's deep dish pie crusts instead of the cheaper lard crusts - it bakes better. Warm the eggs to room temp before making this recipe - will keep the butter from clumping when you add it to the eggs."
"My husband and I run a restaurant and we have used this recipe as one of our desserts. Our customers always rave about it! The only thing I do differently is that I reduce the temperature of the ove..." See moren to about 300 and cook it longer, until it starts to crack on the top. This way it does not get over browned on the top. A great recipe!"
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