Pecan pie recipe

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Let the pie set and keep at room temperature for perfect slices.

  • Yield: 8 Servings


  • ½ (14.1-oz) package refrigerated piecrusts
  • 1½ cups pecan halves
  • 3 large eggs
  • 1 cup light corn syrup
  • ½ cup firmly packed brown sugar
  • ¼ cup unsalted butter, melted
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon
How to Make It
  1. Preheat oven to 350°. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Place pecan halves in bottom of piecrust.
  2. Whisk eggs in a medium bowl; whisk in remaining ingredients until blended. Pour filling over pecan halves.
  3. Bake at 350° for 1 hour. Let cool completely on a wire rack.

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