Pecan Pie III Recipe -
Pecan Pie III Recipe

Pecan Pie III

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"My mother's pie. I'm 78, and have tried 'em all...this is still the best!"

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prick pastry shell in several places with a fork and bake in preheated oven for 5 minutes. Remove and allow to cool.
  3. In a large bowl, combine sugar, corn syrup, eggs, vanilla, salt, and pecans. Mix well, then pour into pie shell.
  4. Bake in preheated oven for 45 minutes. Check after 30 minutes; if crust is getting too brown, cover edges with aluminum foil. When done, pie will be a little loose in center, but will set as it cools; do not overbake.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2007

As for the flour/butter alteration dispute, it is how you add it that will make the difference in the result. I dissolved the flour in the melted butter before mixing into the rest of the ingredients and my pie was velvety rich, smooth and delicious. If you want to impress them at Thanksgiving, this is the one!

Most Helpful Critical Review
Nov 04, 2007

I followed the recipe exactly. I made two pies; one for home and one for others. Across the board the response was that the pie was good. I didn't get a great. There are some other pecan pie recipes on this site that got better reviews. I probably won't make this one again. Thank you.

Oct 14, 2006

Wow - no wonder all the reviews for this recipe were so positive!!! Made this last night. Following the suggestion of another reviewer, I added 1/4 cup of butter and 1 tablespoon of flour. This is truly the PERFECT pecan pie recipe! Cooked it for the exact time stated, and after it cooled it set perfectly. I will pass this wonderful recipe on to my daughter - Thank You!!!

Dec 16, 2006

I tried baking this, but I used some of the suggestions in the review box. DO NOT ADD BUTTER to this, it won't solidify if you do. The recipe was probably fine as is. It actually tasted very good, but the extra butter really ruined it. I would also suggest adding a lot more pecans. I can tell this recipe will actually taste good, though, so I'm going to make it again - I just won't add in any alterations from the comments ever again LOL.

Nov 21, 2006

This was the first pie I have EVER made and all I heard was, "This is the best pecan pie I've ever had." My dad, father-in-law, mother and a few friends all loved it. I added a 1/4C butter and a tablespoon of flour to the recipe. It set up perfectly. I also added whole pecans to the top of the pie to give it a nicer presentation. I was asked to make this pie for both of my family Thanksgivings! Will be making this pie for the rest of my life!

Dec 24, 2005

I had never made a pecan pie, so I came here searching for a good recipe for a tough crowd at Christmas. I read the reviews and decided to give it a try. I altered to some of the different suggestions offered in prev. reviews by adding a tbls. flour and 1/4 cup butter. Not only was the taste amazing but was firm even after setting out most of the evening. This one is a keeper and a hit with my family. Thanks!

Dec 05, 2007

I used this pecan pie for Thanksgiving and everyone loved it. I did add 1/4 cup of butter and 1 Tablespoon of flour as suggested on a review. The trick is to melt butter mix with flour then add to other ingredients. Cook for the exact time stated turn off your oven an let it cool on the oven rack. It will set perfectly. I also added pecan to top . thanks for this recipe it was easy and tasted great.

Apr 30, 2007

I made this pie for a party I had to attend, and everyone said it was the best pecan pie they had ever had. I did switch the white sugar for brown, added the 1/4 melted butter and 1 tbsp flour. I will be making this again many times.


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  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 52.3 g
  • 17%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 148 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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