Pecan Pie

This pecan pie recipe is decadent, rich and delicious. Included is a unique pecan pie crust recipe, to compliment the pecan filling perfectly. Warm pecan pie served with ice cream is an elegant and flavorful way to end any meal.

pecanpie (2)



  • 3 eggs
  • 1/2 tsp salt
  • 2/3 cup sugar
  • 1/3 cup melted butter
  • 1 cup light corn syrup
  • 1 cup pecan halves
  • 1 9 inch pie crust, baked (crust recipe below)


  • Beat sugar, eggs, butter, salt, and syrup with mixer. Stir in nuts.
  • Pour mixture into pie crust.
  • Bake 40-50 minutes at 375 F until filling is firm.


Pecan Pie Pastry

Makes 2 pie crusts


  • 2 tb finely chopped pecans
  • 1/2 c unbleached flour
  • 1/4 ts salt
  • 3 tb shortening
  • cold water
  • dried beans


  • In a small mixing bowl stir together flour, salt and chopped pecans.
  • Cut in shortening with two knives or a pastry whisk until crumbly.
  • Sprinkle cold water over mixture; gently toss with a fork. Repeat until moistened into a dough.
  • Form dough into a ball. On a lightly floured surface roll the ball into a 10-inch circle.
  • Line a non-metal pie plate with the pastry and flute the edge. Cover surface of pastry with clear plastic wrap.
  • Spread dried beans on top of the plastic wrap to a depth of 1 inch.
  • Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes. Carefully lift plastic wrap and remove beans from pastry. Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry.
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