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Pecan Pie IV

EARTHYMOM

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

1 h 15 m servings 530 cals
Original recipe yields 8 servings (1 - 9 inch pie)

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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.

Nutrition Facts


Per Serving: 530 calories; 26.5 g fat; 72.9 g carbohydrates; 5.3 g protein; 77 mg cholesterol; 220 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 245
  1. 299 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.

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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...

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.

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!

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.