Brown Sugar Pecan Pie

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  • Ingredients
    3 EGGS
    1 cup packed dark brown sugar
    1/2 cup granulated sugar
    1/3 cup butter (2/3 stick), melted
    1 tsp. vanilla
    1/2 tsp. salt
    1 cup pecan halves
    1 Basic Nutty Egg & Lemon Juice piecrust OR basic piecrust (9-inch), baked

    Yields: 8 servings

  • Nutritional Information

    Per Serving

    Calories: 565

    Total Fat: 34 g
    Saturated fat: 10 g
    Polyunsaturated fat: 8 g
    Monounsaturated fat: 15 g

    Cholesterol: 113 mg
    Sodium: 328 mg
    Carbohydrates: 60 g
    Dietary Fiber: 2 g
    Protein: 7 g
    Vitamin A: 377.4 IU
    Vitamin D: 25.7 IU
    Folate: 59.2 mcg
    Calcium: 53.8 mg
    Iron: 2.1 mg
    Choline: 83.9 mg


  1. HEAT oven to 350°F. BEAT eggs, brown sugar, granulated sugar, butter, vanilla and salt in medium bowl until well blended.

  2. ARRANGE pecan halves evenly in bottom of piecrust. Slowly POUR egg mixture over pecans.

  3. BAKE in center of 350°F oven until knife inserted midway between center and edge of pie comes out clean, 40 to 45 minutes. COOL on wire rack.

Insider Info

Pecans are traditionally used – but try changing it up with walnuts, cashews, macadamia nuts or a mix of what you have on hand! No corn syrup here! Just a few simple ingredients to make one fancy pie! Serve with a dollop of fresh whipped cream and candied pecans on top!

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.