Pecan Pie V

1,537 Reviews 153 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
Elaine Helms
Recipe by  Elaine Helms

“Unlike most pecan pies, this one does not require corn syrup.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. 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.
  3. 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.

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Reviews (1,537)

Rate This Recipe
solemn chef
1621

solemn chef

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 easy. 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.

AJ
1331

AJ

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 oven 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!

Chef Dawn
1058

Chef Dawn

I love this recipie!! It is the best and easiest pecan pie recipie you'll ever see. I am a chef and made this for some customers and they loved it! I did change the baking time to 350 for 15 minutes then 300 for 50-55 minutes.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 313 cal
  • 16%
  • Fat
  • 22.6 g
  • 35%
  • Carbs
  • 26.9 g
  • 9%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 84 mg
  • 28%
  • Sodium
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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