Pecan Pie III

Pecan Pie III

188

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

servings 363 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

188
  1. 228 Ratings

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Most helpful positive review

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 ingre...

Most helpful critical review

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 rec...

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 ingre...

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 ...

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 goo...

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...

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 sug...

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 ...

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....

Very good! I think it would taste even better with more pecans and brown sugar instead of white. After 40 minutes baking, the center was still a bit runny but it set as cooling down.

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 rec...