Prepare the homemade pie crust as directed and let the dough chill for 1 hour in the fridge. Roll the dough out into a ⅛" thickness and line a 9" pie plate with the crust. Trim the overhang, press down the edges with a fork and poke holes in the bottom of the crust.
Pecan Pie Filling
Preheat oven to 350°F (176°C). Spread the chopped pecans into the bottom of the unbaked pie crust. Whisk the remaining ingredients together in a large bowl until well combined and pour over the pecans.
Bake the pie for 1 hour and 15 minutes or until the edges of the pie filling are set and the center is slightly jiggly. Tent a piece of foil over the pie during the last 10-15 minutes to prevent the pecans and crust from over-browning. (You'll know that the pie is done when the edges of the filling are set and the center is slightly jiggly, like "jello", when you move the pie plate.)
Remove the pie and let cool completely, at least 2 hours, before slicing so that the pie filling sets up properly.
Nutrition Facts
Pecan Pie
Amount Per Serving
Calories 476Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Cholesterol 74mg25%
Sodium 153mg7%
Potassium 133mg4%
Carbohydrates 66g22%
Fiber 3g13%
Sugar 52g58%
Protein 6g12%
Vitamin A 157IU3%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.