Pecan Pie

Total Time:
13 hr 20 min
15 min
12 hr
1 hr 5 min

18 servings

  • 1 cup white sugar
  • 3 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 cup corn syrup
  • 1/3 cup salted butter, melted
  • 3 whole eggs, beaten
  • 3/4 teaspoons vanilla extract
  • 1 cup finely chopped pecans
  • 1 whole unbaked pie crust
  • Whipped cream
  • Whiskey Maple Cream Sauce, recipe follows
  • Whiskey Maple Cream Sauce:
  • 1 1/2 cups whipping cream
  • 5 tablespoons real maple syrup
  • 3 tablespoons light corn syrup
  • 1 tablespoon whiskey
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Mix the white sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour the chopped pecans in the bottom of the unbaked pie shell.

  • Pour the syrup mixture over the top. Bake the pie until it's no longer loose and jiggly, 1 hour 10 minutes, being careful not to burn pecans and crust. (Cover with foil for part of the baking time if it browns too quickly).

  • Allow to cool for several hours or overnight. Serve in thin slivers with freshly whipped cream. Serve with a drizzle of cold Whiskey Maple Cream Sauce.

Whiskey Maple Cream Sauce:
  • Pour the whipping cream into a saucepan. Add the maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about 1/3, approximately 15 minutes. Stir in the whiskey. Refrigerate mixture until it is cold and thick. Drizzle over warm pecan pie.

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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond