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Pecan Pie

Pecan Pie
Try substituting walnuts, cashews or macadamia nuts in this rich Thanksgiving holiday staple. The nutty piecrust enhances the pecan's nutty flavor.
Prep Time:  10 minutes
Cook Time:  45-55 minutes
Servings:  8 servings

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1 cup dark corn syrup
3/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1 tsp. vanilla
1/4 tsp. salt
1 cup pecan halves
1 Nutty Baked Piecrust OR Basic Baked Piecrust, cooled


Step 1 HEAT oven to 350°F. BEAT eggs, corn syrup, sugar, butter, vanilla and salt in medium bowl until well blended.
Step 2 ARRANGE pecan halves evenly in bottom of piecrust. Carefully POUR egg mixture over pecans.
Step 3 BAKE in center of 350°F oven until knife inserted midway between center and edge of pie comes out clean, 45 to 55 minutes. COOL on wire rack.

Insider Info

Pie can be made with any standard baked 9-inch piecrust.

When is it done? Like custard pies, pecan pie should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Filling will continue to "cook" after it's removed and center will firm up quickly. The knife test: Test for doneness with a thin-bladed knife. If knife is clean when pulled out, the custard is done. If any filling clings to the blade, bake a few minutes longer and test again.

Refrigerate any leftover pie promptly.


Nutrition Information

Per Serving

Good Source: Protein, Folate and Choline

Calories: 578

Total Fat: 35 g
    Saturated fat: 9 g
    Polyunsaturated fat: 9 g
    Monounsaturated fat: 16 g

Cholesterol: 108 mg
Sodium: 310 mg
Carbohydrates: 65 g
Dietary Fiber: 2 g
Protein: 6 g
Vitamin A: 320.5 IU
Vitamin D: 24.3 IU
Folate: 45.2 mcg
Calcium: 38.9 mg
Iron: 1.8 mg
Choline: 77.8 mg

Vitamin C: 0.8 mg
Vitamin E: 1.2 IU
Trans Fat: 2 g
Sugars: 31 g
Potassium: 147 mg
Magnesium: 33 mg
Selenium: 14.3 mcg
Phosphorus: 122.4 mg
Vitamin B12: 0.2 mcg
Vitamin K: 8.1 mcg
Vitamin B6: 0.1 mg
Copper: 0.3 mg
Vitamin B1 - Thiamin: 0.3 mg
Manganese: 1 mg
Zinc: 1.3 mg
Vitamin B2 - Riboflavin: 0.2 mg
Vitamin B3 - Niacin: 2.4 mg
Omega 3: 0.5 g
Omega 6: 8 g

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