Pecan Pie

Total Time:
1 hr 20 min
10 min
1 hr 10 min

8 servings

  • 1 stick butter
  • 1 cup sugar
  • 1 cup Karo syrup
  • 3 eggs, beaten
  • 1 cup chopped pecans
  • 1 unbaked 9-inch pie shell

Preheat oven to 350 degrees F.

In a saucepan, melt the butter but don't let it brown. Mix in the sugar and corn syrup and cook, stirring, over medium heat until the sugar dissolves. Stir in the eggs. Mix well. Stir in the pecans. Pour into the pie shell and bake for 1 hour or until firm when shaken.

Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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4.6 136
The recipe is super easy and good, but it calls for too much butter. While it was baking in my deepest pie plate, it left a pool of melted butter at the bottom of my oven. I would halve the butter. Otherwise, it had nice texture and flavor. item not reviewed by moderator and published
I tweaked this recipe ever-so-slightly with a little spice. It is, hands down, the best pecan pie I have ever made! I actually get requests from friends to make it for them. If they only knew how easy it was to make. Thanks for sharing!!! item not reviewed by moderator and published
Once I found this recipe, I never went searching for another pecan pie recipe again! It is so unbelievably delicious!!!! I have been making it for years now and i've become famous for it! It is definitely a favorite when guests are over for dinner. However, I have had to manipulate the recipe a tiny bit. CAUTION: the eggs need to be tempered!!!! gradually whisk the hot mixture into the egg before adding all of the egg into the saucepan. Otherwise, you will have scrambled egg pie. ew. Also, I like to add a pinch of salt (to balance the sweetness), cinnamon, vanilla extract, and a hint of nutmeg. Definitely makes for a more complex and balanced flavor. item not reviewed by moderator and published
I baked this pecan pie yesterday for Thanksgiving and it turned out very delicious. I added a pinch of salt. I beat my eggs before I added it to the sugar mixture, I added a teaspoon of vanilla extract, then at the end I stirred a little light brown sugar in added glazed pecans(that's all the store had), poured it in the shell then baked as directed. The only thing my crust looked black. At first I think my family was scared to try it because of it's looks, but after the first brave person tasted it, the word got out and they ate it all up! item not reviewed by moderator and published
We made this it turned out oily I do NOT recommend this item not reviewed by moderator and published
My daughter requests pecan pie every year and this is the one I make. Easy, simple and delicious! Saw Mama Dip on TV years ago, tried the pie and it's the only one I make now. item not reviewed by moderator and published
It was a tasty recipe, but if you follow the directions as written your pie will not come out. I should have known better than to mix in the beaten eggs as the recipe calls for. Perhaps tempering them first would have helped. I poured the eggs in and they immediately scrambled. I had to pour the mixture through a strainer and then into the crust. After doing that the filling was very thin and runny and never really set quite right, but we let it cool and ate it any way. item not reviewed by moderator and published
So easy . . . so good, doesn't get any better than that. item not reviewed by moderator and published
You need to make note on the recipe that the sugar mix needs to be cooled down some before you add the eggs. My daughter was making the pie and we had to start over after the scrambled eggs... It is funny and this is how you learn item not reviewed by moderator and published
It's an interesting way to prepare this simple pie. Too much butter, though. Otherwise, very good and easy. item not reviewed by moderator and published
You missed something because I'm not sure how this would come out oily! I've made this hundreds of times...not joking.. And the only problem the first time is tempering the eggs. Make sure you temper or you have scrambled eggs. item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond