Real Pecan Pie Recipe -
Real Pecan Pie Recipe

Real Pecan Pie

Recipe by  

"This pie is filled with pecans. It's guaranteed "stick to your teeth" goodness, so don't serve it to the faint of heart, i.e., those finicky about manners! Dark or light corn syrup may be used."

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Ingredients Edit and Save

Original recipe makes 1 9 inch pie Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. In a large mixing bowl, slightly beat the eggs.
  2. Stir in corn syrup, sugar, and vanilla. Mix well.
  3. Lightly stir in pecans, till well-coated with egg mixture.
  4. Pour into pie shell. Bake at 350 degrees F (175 degrees C) for 20 minutes. Turn the oven down to 300 degrees F (150 degrees C), and bake for another 30 minutes.
  5. Cool before serving. Store leftovers covered in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2006

This pie is delicious! The only reason I'm not giving it 5 stars is because it doesn't make a very full pie. I used a 9in shallow pie plate (as suggested by another reviewer) and it still didn't fill my crust. Next time I make it I will double the recipe and try it in a deep dish crust. Otherwise it was absolutely delicious!!!

Most Helpful Critical Review
Nov 26, 2002

This pie was easy to make. No chopping involved--nice.

Nov 16, 2010

Well, I'm doing something I always thought I wouldn't - tell everyone of the adjustments I made! Ha! We ended up with a really great pie with a few changes. It is the two eggs that give it that soft texture, but you only really need one. Also, I cut the sugar down to only 1/4 cup. The corn syrup is plenty sweet on its own. Your teeth don't curl up from the sweet that way. It was still plenty sweet. I also used WHITE Karo syrup, effectively making a vanilla pecan pie. It was GREAT! Last change that anyone can do to any pecan pie recipe they choose to use: CHOP the pecans. I always had had the mindset that the pecans had to be whole to look pretty. They don't. I added 1-1/2 cups CHOPPED pecans (and a little extra) for a positively great pie that is now my daughter's favorite.

Nov 27, 2004

made this for Thanksgiving, it was wonderful !! Although my pie pan was too deep, had to transfer my crust into a pie pan that was shallow and smaller, would do great in a shallow 9 inch or full 8 inch pan. Loved how gooey and not dry or too firm this turned out, will make again!

Nov 18, 2010

This is the same recipe that I have been using for over 20 years. Just as everyone has said this recipe only makes half a pie, my recipe says at the top (double recipe to fill pie pan).

Feb 22, 2010

i doubled the filling and accidentally added an extra half cup of pecans. this is a gorgeous pie.

Aug 19, 2004

This was perfect! I wouldn't change a thing. My husband absolutely raved. I will make this recipe again! Thanks!

Nov 26, 2002

This was the first time my husband and I had ever made pecan pie. It turned out very well. We had been looking for a good pecan pie at restaurants and had been unsuccessful. Now we don't need to go out because we can make this recipe in a snap! It's great!


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  • Calories
  • 427 kcal
  • 21%
  • Carbohydrates
  • 54.1 g
  • 17%
  • Cholesterol
  • 46 mg
  • 16%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 135 mg
  • 5%

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

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