Premium Pecan Pie Recipe -
Premium Pecan Pie Recipe

Premium Pecan Pie

Recipe by  

"Classic pecan pie with three different syrups and lots of nutty flavor makes a delicious dessert for any special meal."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Par-bake your favorite pie crust (either homemade or store-bought) in a 350-degree oven for about 20 minutes or until it just barely starts to brown.
  2. Preheat the oven to 350 degrees.
  3. In a bowl of a stand mixer, fitted with the whisk attachment, beat the eggs on medium speed for about 30 seconds, until foamy. Add the Karo syrups, maple syrup, salt and vanilla, and beat for about one minute on medium speed until well combined.
  4. Add the flour and melted butter
  5. Place the pecans in the par-baked pie crust and pour the mixture over the pecans.
  6. Bake the pie for 40 minutes.
  7. TIP: To determine when the pie is ready, gently move the pie. If the center is firm and does not wiggle, then it is ready.
Kitchen-Friendly View


  • Grab these: Stand mixer fitted with the whisk attachment.
  • Shelf life and Storage instructions: Three days stored in the refrigerator.
  • Par-baking: a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The partial cooking sets the internal structure of the proteins and starches so that the crust is now essentially cooked inside, but not so far as to have generated ‘crust' or other externally desirable qualities that are difficult to preserve once fully cooked.

Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2012

*The ingredient list is missing three eggs. Thanks to a quick thinking friend who helped me figure this out, this pie turned out to be delicious and worthy of 5 stars! It took no time at all to assemble, and was so much easier than I thought pecan pie would be. I'm looking forward to making it again for friends. Thanks!

Most Helpful Critical Review
Nov 01, 2012

As others stated, three eggs are missing from the ingredient list. I had to bake this ten minutes longer than stated because it took longer for it to firm up. My husband loved this, but I felt the maple syrup taste (I used real maple syrup) overpowered the taste of the whole pie. I think I would've liked the more traditional pecan pie and should've opted for the classical pecan pie recipe over this recipe. I love maple syrup, but didn't love it in this.

Oct 29, 2012

Warning....before you make this recipe you will need to add 3 eggs, they're missing in the ingredients but directions are okay. My husband loves pecan pie and said this was his favorite. I used pecan pieces as it makes it easier to cut the pie. Make sure you use real maple syrup not the imitation maple pancake syrup.

Nov 05, 2012

My first pecan pie ever, so, the whole jiggle test just didn't seem logical and invariably I think I overcooked it. My dad loved it more for the extra crispy crust & toasted nuts and so did my brother. He did say it's missing more molassas, so maybe I'll sub in some of it next time and omit the maple syrup. But this is definately being made on Thanksgiving!

Nov 05, 2012

Made this for my husband because he LOVES Pecan Pie. I was glad to read the reviews first because I might not have even noticed the egg reference. My family really liked this and with some personal tweaks, I will make it for Christmas!

Oct 30, 2012

Does not firm up as much as it should due to the huge amount of syrups added. Three eggs are missing from the ingredients list and toasting pecans before putting them in the pie is essential to bring out the nuttiness of a pecan pie. If you have only had frozen pecan pies before then this probably tastes just the same but if you are from the South like me and/or have had the real thing then this pie is just plain disappointing.

Dec 06, 2013

very easy and delisious


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  • Calories
  • 532 kcal
  • 27%
  • Carbohydrates
  • 65 g
  • 21%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 25.4 g
  • 51%
  • Sodium
  • 299 mg
  • 12%

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

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