Pecan Pie

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

Yield:
8 servings
Level:
Easy

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

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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    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!!!
    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.
    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! 
    We made this it turned out oily I do NOT recommend this
    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.
    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.
    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.
    So easy . . . so good, doesn't get any better than that.
    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
    It's an interesting way to prepare this simple pie. Too much butter, though. Otherwise, very good and easy. 
    Best Pecan Pie my family has ever had.
    It was actually a very easy recipe to follow. From the time i started the filling to actually putting it into the shell only 10 minutes had gone by! The taste was great very moist. This is a beginners recipe but it was good!
    Pecan pie is a tradition in my family. I enjoy trying different recipes and have to say, this one was very disappointing. Don't waste your time with this one when there are better, tastier recipes out there.
    I followed the advice of reviewers & added a pinch of salt, more pecans (didn't measure 1/2 tsp vanilla & used dark brown sugar. I did need to add foil about 45 mins into cooking baking time. This pie turned out fantastic! Tempering took a bit of time but this was a very easy recipe and I will make again!
    This has great flavor and simplfies the pecan pie.
    I want to start off saying I never could stand PECAN PIE and my husband would brag and brag about his mother's...well you know us daughter in laws have to do something better so I saw this recipe on the Food Show I guess 5 or 6 yrs. ago and the woman that made it was so sweet and knowledgeable I just had to try. Well it was Thanksgiving and I made it and needless to say my husband of 23yrs. paid me the biggest complement..."Honey, that's the best PECAN PIE I have ever had and I mean EVER!" I still make it today. So thanks for posting.
    I never liked pecan pie, it's way too sweet for me...but after reading so many great reviews, I decided to give it a try. I followed the recipe but instead of one, I added two cups of pecan (and of course, I toasted it first ^_^ I made pie crust from the scratch using Paula's recipe and it turned out to be the best pecan pie I've ever had! I just couldn't stop eating it! I didn't have any problem about too much filling for the 9" pan though (and I added one extra cup of pecan!
    I chose this recipe to make two of these pies for two different dinners on the same day. I should have just gone to Betty Crocker cookbook. This recipe was so greasey and the crust stuck to the pie pan, it was horrible.
    Added a 1/4 cup of molasses to give it a richer flavor.
    Made for Thanksgiving.. Now for Christmas!! Good recipe but WAY to long cooking time... adjust to about 45/50 minutes depending upon your oven.. Agree with other reviews, pinch of salt and brown sugar (light instead of regular sugar and about 1 1/2 to 2 cups pecans (preference really don't have to chop either if you choose! Watch out when adding eggs don't want scrambled eggs in your pie!!! Enjoy :-
    ADD A PINCH OF SALT, HALF CUP PECANS, HALF TABLESPOON VANILLA AND USE LIGHT BROWN SUGAR INSTEAD OF WHITE SUGAR AND MOST IMPORTANTLY-TEMPER INITIAL MIXTURE BEFORE ADDING EGGS OR YOU WILL HAVE REALLY SWEET SCRAMBLED EGGS. BEST PECAN PIE RECIPE EVER!!! TENT PIE WITH FOIL LATE IN COOKING TO PREVENT OVER-BROWNING. GLASS PIE PLATE WORKS BEST.
    I love pecan pie, the one from the store was too sweet, so I chose this because it looked so easy and I had most of the ingredients, but it is poorly written recipe, I wish I have read the reviews first.. I knew the mix has to be cool before adding the eggs, even simple cook would write that before publishing a recipe, I used splenda and agave, vanilla and cinnamon (can't imagine eggs without them), doubled the pecan, also it doesn't say if the pecan has to be on the top or mixed in, 1h was too long, 40 min and it was almost burned,, the results, ofcourse mine looked nothing like a pecan pie, but I will try again, the taste was good, still too sweet , also nothing like a pecan pie, but it was worth it.. I will try it again with adjustments.
    excellent i made this with 2 cup pecans, and for thanksgiving and i will be making it again for christmas everyone loved it
    Great results!
    It was so easy and delicious. It was rich and smooth and went great with homemade ice cream. I added a 1/4 tsp. of salt and an extra cup of pecans and we all loved it. My pie was done in about 55 min. at 350 F and the crust was not overdone. Out of 3 desserts this Thanksgiving this one was the most talked about.
    DO NOT be tempted to adjust the temperature down and lengthen cooking time in order to minimize carmelization on the top...it will only overcook your crust, and undercook your filling. (Even with foil and ring covers).
      DO...adjust with the 1/2 white 1/2 dark brown sugar, 1/2 light 1/2 dark corn syrup, temper your eggs, add 1/4 tsp salt, add 1 tsp vanilla, 1 TBS really good small batch bourbon(like Maple Hill)increase your pecans and TOAST them....
      These adjustments work wonderfully to give great flavour and wonderful depth to the dish. But do cook at 350 F and DO check at around 40min.
      ...most likely most people will find this pie is done between 45-50 min.
     
    This was so easy and my husband loved it...I ran out of pie pans due to other pies I was making for holidays. I used cup cake pan and made mini pecan pies they turned out great. I did add a few more pecan's to it but not too many maybe 1/2 cup.
    This recipe is awesome!!! Make sure yout tempure the eggs before adding to the butter/sugar mix!!!
     
    this was my first time making pecan pie....and it was great! i used 1/2 cup of white sugar and 1/2 cup brown sugar. I added a pinch of salt and a teaspoon of vanilla. I heated the mixture until the sugar granules melted...let it cool...added the eggs and the pecans (2 cups instead of 1) let it bake..and it was absolutly delicious!!! I am so glad to have found such a great recipe:)
    Some tips: Make sure not to cook the eggs in the saucepan. Only do this in the 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. After that, take it off the heat because than the eggs will cook which is wrong.
     
     The other issue I encountered was how to know whether the pie is cooked all the way. If you don't cook it all the way it will be tooo soggy. So, the best tip I have is if its too giggly than it still needs to cook. If it moves just a little bit and only in the center, than it is probably cooked. The pie will completely set after you pull it out.
     
     My husband tasted this and it was the best we have ever had and it comes out great. The top of the pecan pie was nice and crunchy. It is great!!
    I followed the recipe exactly as written and used a deep dish crust. Everyone at a neighborhood gathering raved about it, in fact it was requested for our 4th of July celebration today. The only request from my group was make more! Perhaps the unhappy comments were due to too many changes to the recipe.
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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond