Classic Pecan Pie

Classic Pecan Pie

"This classic pie combines eggs, corn syrup, vanilla, lots of pecans, and is baked to a burnished golden brown."
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Ingredients

3 h 15 m servings 514 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 69g
  • 22%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
  2. Pour into pie crust.
  3. Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.
  4. Cool for 2 hours before serving.

Footnotes

  • Tips:
  • Pie is done when center reaches 200 degrees F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray. If pie crust is over browning, cover edges with foil.
  • High Altitude Adjustments:
  • Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325 degrees F.
  • *To reduce calories substitute Karo(R) Lite Syrup.

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Reviews

Read all reviews 62
  1. 79 Ratings

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Most helpful positive review

Ok, I made my first pecan pie ever about 6 weeks ago at Thanksgiving. I loved it...but being my first time, I felt I should try out other recipes. Comparatively, this recipe is nearly identical ...

Most helpful critical review

This pie was extremely sweet. I recommend reducing the sugar by half. I plan to do so, if I make it again using this recipe.

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Least positive
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Ok, I made my first pecan pie ever about 6 weeks ago at Thanksgiving. I loved it...but being my first time, I felt I should try out other recipes. Comparatively, this recipe is nearly identical ...

I absolutely love this pie! This was my uncle's "secret" recipe for the longest time. When he finally told us it's the recipe from the Karo syrup bottle, I was floored! Now I can make it myself!...

I use 2 regular pie shells plus add more pecans to recipe . Also,Changed amount of time to cook. excellent!

Here's a hint to keep the edges of the pie crust from over-browning. Spray the underside of a crust protector ring with non-stick spray and place it on the unbaked pie before putting the pie in...

There are lots of variations on this pie, but this is the classic that our family loves the best. I do add a pinch (1/4 t) Kosher salt to the syrup mixture. I think it brings out the flavor of...

I've been making this recipe for years. Last year I added 1/4 cup of bourbon instead of the vanilla. It was delicious.

You just can't beat the original.

My whole family loved this pie. Turned out a little darker than I'd have liked (I was unsure when to quit baking it) but I will definitely cook it again!

I LOVE, LOVE, LOVE this pie! I have been making this ever since I began hosting Thanksgiving, which is about 9 years ago. This really could not be simplier to mix up, and the flavor is wonderful...