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A slice of pecan pie on a plate.

Pecan Pie

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Chill Time for Crust: 1 hour
Total Time: 2 hours 30 minutes
Servings: 8
Author: Amy Duska

Ingredients

  • 1 (9") unbaked pie crust homemade or store-bought
  • 1 cup corn syrup light or dark
  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 ½ cups chopped pecans
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract

Instructions

Pie Crust (Homemade)

  • 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 476 Calories 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.