Recipe courtesy of Nancy Fuller
Save Recipe Print
Total:
2 hr 50 min
Active:
40 min
Yield:
one 9-inch pie
Level:
Easy
Total:
2 hr 50 min
Active:
40 min
Yield:
one 9-inch pie
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

On a lightly floured work surface, roll the pie crust into a 13-inch round, about 1/4-inch thick. Fit the crust into a 9-inch pie plate and trim the edges, leaving a 1-inch overhang. Fold the overhang underneath itself and crimp the edges. Refrigerate for at least 30 minutes before filling.

Roughly chop 2 cups of the pecans by hand or in a food processor; set aside. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar until smooth. Remove from the heat and stir in the corn syrup, vanilla bean seeds and eggs. Fold in the chopped pecans and pour into the prepared pie shell. Arrange the remaining 1 cup pecan halves around the edge of the pie to make a decorative top.

Bake until the center is set, 60 to 70 minutes. Let cool completely.

Slice and serve with a scoop of ice cream.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Pecan Pie

Recipe courtesy of Ree Drummond

Apple Pie

Recipe courtesy of Food Network Kitchen

Perfect Pie Crust

Recipe courtesy of Ina Garten

Pie Crust

Recipe courtesy of Alton Brown

Lemon Meringue Pie

Recipe courtesy of Alton Brown

Traditional Apple Pie

Recipe courtesy of Sandi Anderson

Pecan Pie

Recipe courtesy of Mildred Council

Pecan Pie

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories