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Irresistible Pecan Pie
SUBMITTED BY:
IHART44
PHOTO BY:
GLIZZAZZLE
"This is the most amazing pecan pie. Once you start eating it you can't stop."
RECIPE RATING:
Read Reviews
(265)
Review/Rate This Recipe
PREP TIME
25 Min
COOK TIME
1 Hr
READY IN
1 Hr 55 Min
Original recipe yield 1 - 9 inch pie
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons white sugar
1/2 cup butter, chilled
4 tablespoons ice water
3 eggs, beaten
3/4 cup light corn syrup
2 tablespoons dark corn syrup
3/4 cup light brown sugar
3 tablespoons butter, melted
1 pinch salt
1/2 cup pecans, finely crushed
1 cup pecans, quartered
1 cup pecan halves
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.
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REVIEWS
Reviewed on Dec. 28, 2003 by JEZJJE
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JEZJJE
Dec. 28, 2003
I have been baking pecan pie for years and I have a couple suggestions.1 please add vanilla to your base. It is nessesary.2 I think you will fall in love with pecan pie all over again if you use a teaspoon of cinnamon in the filling. 3 Try using a shortcake cookie crust instead of the traditional. Keep this crust moist as it will cook for 40-45 min when you bake the pie. You may also put a cookie sheet under the pie to reduce the chance of an over cooked crust.4 the last tip. If you find that your pecan pie is a bit sticky instead of having a slightly firm body add one Table spoon of all purpose flour to your base or filling mixture. I hope that these tips are helpful!! Try them you will be in for a real Treat!!!!!!!!
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91 users found this review helpful
I have been baking pecan pie for years and I have a couple suggestions.1 please add vanilla to...
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Reviewed on Dec. 3, 2003 by PEKAPIXI
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PEKAPIXI
Dec. 3, 2003
This is a wonderful recipe!! I've never made a pecan pie before, and it was wonderfully easy. After one test trial, I decided to follow a few of the reviewers hints - I added a tablespoon of flour, two teaspoons of vanilla extract, and a sprinkling of cinnamin to the filling for a wonderful flavor, and to stop the pie from getting too gooey. It will be a wonderful addition to our Thanksgiving table!!
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23 users found this review helpful
This is a wonderful recipe!! I've never made a pecan pie before, and it was wonderfully easy....
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Reviewed on Dec. 31, 2002 by Marianne
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Marianne
Dec. 31, 2002
First of all, the crust was awful, and the filling lacked something: VANILLA! I made it again using my own pie crust recipe and added 1 1/2 teaspoons vanilla. I also omitted the finely chopped pecans, because it just seemed unnecessary. The result was FABULOUS! Not too sweet and lots of nuts, just right. I gave it 5 stars.
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23 users found this review helpful
First of all, the crust was awful, and the filling lacked something: VANILLA! I made it again...
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Reviewed on Jan. 7, 2008 by
XVELVETX
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XVELVETX
Jan. 7, 2008
Don't forget to put your pan on the lower level of your oven or the pecans will burn, or cover the pie halfway through baking. It was very good and the pecans were enough on top to make a nice circular design. I tried without the crushed pecans and it was too liquid, while with all the pecans it was perfect. I did add 1 1/2 tsp vanilla extract and 1 T flour. Thanks!
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14 users found this review helpful
Don't forget to put your pan on the lower level of your oven or the pecans will burn, or cover...
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Reviewed on Jan. 2, 2006 by MONIKKKA
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MONIKKKA
Jan. 2, 2006
For brown sugar lovers, the original recipe is great, but I tried it with white sugar, doubled the recipe,added three extra tbsp melted butter,one egg yolk, and only put pecans on the top. OH MY GOODNESS IT WAS FABULOUS! I'm so excited to have this recipe among my collection! My whole family went crazy. Oh, I also covered top with tinfoil after 30 minutes of baking so the top wouldn't scorch. I, unfortunatelly am forced to use an electric oven that has a heat coil. This coil has murdered many a meal at my house. So, for any of you who have the same kind of evil electric oven, tinfoil can save you too :)
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12 users found this review helpful
For brown sugar lovers, the original recipe is great, but I tried it with white sugar, doubled...
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Reviewed on Dec. 28, 2003 by DANTE MCCARTHY
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DANTE MCCARTHY
Dec. 28, 2003
This is such a perfect pecan pie recipe! I have found the recipe to stick with. I'll just tweak it a bit with chocolate chips or dried fruit if I ever feel like a slightly different taste. I made it because I liked how the other reviewers pointed out how nutty it came out. I don't like too much pale colored, sloppy "goo". I used dark corn syrup because I like the filling a little richer. Instead of placing the plain pecan halves on top, I mixed them in a sauce pan with honey, butter and brown sugar. I put the honey crunch mixture on top during the last 15 minutes of cooking. I highly recommend doing that. Everyone died for it--so amazing! Thanks Ingrid!
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10 users found this review helpful
This is such a perfect pecan pie recipe! I have found the recipe to stick with. I'll just...
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Reviewed on Oct. 28, 2005 by
DKBECK
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DKBECK
Oct. 28, 2005
This is the best pecan pie I have ever had, let alone made myself. Because I'm horrible at making pie crust, I used a frozen pillsbury crust and put this filling in. I can only imagine a homemade crust would make it even better!
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9 users found this review helpful
This is the best pecan pie I have ever had, let alone made myself. Because I'm horrible at...
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Reviewed on Dec. 3, 2003 by MANNANUGGETS2
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MANNANUGGETS2
Dec. 3, 2003
Wonderful pie! I had to make 2 pecan pies so after reading the many reviews, I decided to try one pie according to the recipe and one with the flour, vanilla and cinnamon additions. Both pies tasted very good. I did prefer the pie with flour added because I personally don't like a pecan pie to drip with syrup as the one without flour did. The vanilla was a great touch. I didn't find the cinnamon to be necessary though. I sure did like all the extra pecans this recipe calls for!
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9 users found this review helpful
Wonderful pie! I had to make 2 pecan pies so after reading the many reviews, I decided to try...
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Reviewed on Oct. 8, 2007 by
MBLASSNIG
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MBLASSNIG
Oct. 8, 2007
Truly Irresistible!! I couldn't find any dark corn syrup in my grocery store, so I substituted for maple syrup... so yummy!
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8 users found this review helpful
Truly Irresistible!! I couldn't find any dark corn syrup in my grocery store, so I substituted...
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