Pecan Pie IV

Pecan Pie IV

235
EARTHYMOM 1

"A rich, delicious, and easy pecan pie."
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Ingredients

1 h 15 m servings 530 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 530 kcal
  • 26%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 72.9g
  • 24%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 220 mg
  • 9%

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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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
  2. In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.

Footnotes

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

Reviews

235
  1. 285 Ratings

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Most helpful positive review

Several commented that this was their first pecan pie, which caused me to realize I've made over 100 pecan pies! Here are a few tips: - This recipe is the classic variety, which is really the b...

Most helpful critical review

Tasted good, but I cooked it for 70 minutes and it still did not set up as it needed too. A little runny. I could have cooked it longer but my crust had had enough.

Several commented that this was their first pecan pie, which caused me to realize I've made over 100 pecan pies! Here are a few tips: - This recipe is the classic variety, which is really the b...

This recipe does need a deep dish pie shell, however, if you only have a regular pie shell only use: 2 eggs 2/3 cups of corn syrup 2/3 cups of brown sugar 2 tsp. of flour 1 1/2 tbsps. of butter...

I used this recipe for my first attempt at pecan pie because it looked fairly simple...and it definitely was! I followed the recipe perfectly and only changed to a deep-dish pie crust, which wor...

Great pie, especially for a first timer. I live in the UK and used this for my first Thanksgiving..it was a great way to introduce my British friends to the holiday. Very nutty--also very rich...

Perfect 'as is,' no changes. My only advice concerns baking & prep. 1) Let eggs come to room temp. If you don't, the pie won't be done by the time specified, resulting in burnt crust & unset fil...

OMG! This is the best and easiest pecan pie ever! It was the first one I ever made because I had heard it was difficult, but this one was terrific. Only change I made was putting pecans on the t...

I made this for my father's coming home party. Since he loves pecan pie so much, I got this recipe. It was so gooey and delisious, it my family chanting for more!

Tasted good, but I cooked it for 70 minutes and it still did not set up as it needed too. A little runny. I could have cooked it longer but my crust had had enough.

This was super easy! I had never made a pecan pie before and everyone loved it so much, that I didn't even get a piece! One tip, use a deep dish pie crust.