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Golden Pecan Pie

Golden Pecan Pie

  • Prep

    25 m
  • Cook

    50 m
  • Ready In

    3 h 15 m
Pillsbury(R)

Pillsbury®

A classic pecan pie with lots of pecans is nestled in a brown sugar custard and baked in a flaky pastry. Mmm!

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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:
  • 508 kcal
  • 25%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 64.8g
  • 21%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Heat oven to 375 degrees F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
  2. In large bowl, mix brown sugar, flour, corn syrup, vanilla and eggs until well blended. Stir in pecans and butter. Pour into crust-lined pan.
  3. Bake 40 to 50 minutes or until filling is puffed and pie is golden brown. Cool completely, about 2 hours. Store in refrigerator.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KRANEY
68

KRANEY

1/1/2013

Awesome! I made a homemade crust instead of the refrigerated one though. I would suggest allowing the pie to completely cool before cutting so that the filling can solidify. I served it warm out of the oven, and it was a bit runny; however, the next day it was perfect! The next time I made this, I added an additional 1/2 tsp. flour to the mixture, and it fixed the runny problem! Thanks for the recipe!

pantrychef4
46

pantrychef4

11/23/2010

I love this recipe!! It is a less sweet version of the old favorite. My trick is to add a tablespoon of rum or rum extra. Out of this world!!

Fer
21

Fer

11/29/2010

Very easy to make. Definitely has that buttery flavor I love about pecan baked goods. It is important to let the pie cool and then refrigerate for two hours before attempting to serve, or it will not hold it's shape and turn into a gooey mess. I would suggest to double up on the pecans to cut the sweetness of each bite. I was hesitant to try the recipe because it calls for corn syrup. I went ahead and tried it and later found a no corn syrup recipe at allrecipes.com. I will try that recipe next time and perhaps cut some of the sweetness out of it.

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