Premium Pecan Pie

Premium Pecan Pie

"Classic pecan pie with three different syrups and lots of nutty flavor makes a delicious dessert for any special meal."
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Ingredients

1 h 20 m servings 532 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 65g
  • 21%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 299 mg
  • 12%

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. Par-bake your favorite pie crust (either homemade or store-bought) in a 350-degree oven for about 20 minutes or until it just barely starts to brown.
  2. Preheat the oven to 350 degrees.
  3. In a bowl of a stand mixer, fitted with the whisk attachment, beat the eggs on medium speed for about 30 seconds, until foamy. Add the Karo syrups, maple syrup, salt and vanilla, and beat for about one minute on medium speed until well combined.
  4. Add the flour and melted butter
  5. Place the pecans in the par-baked pie crust and pour the mixture over the pecans.
  6. Bake the pie for 40 minutes.
  7. TIP: To determine when the pie is ready, gently move the pie. If the center is firm and does not wiggle, then it is ready.

Footnotes

  • Grab these: Stand mixer fitted with the whisk attachment.
  • Shelf life and Storage instructions: Three days stored in the refrigerator.
  • Par-baking: a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The partial cooking sets the internal structure of the proteins and starches so that the crust is now essentially cooked inside, but not so far as to have generated ‘crust' or other externally desirable qualities that are difficult to preserve once fully cooked.

Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

*The ingredient list is missing three eggs. Thanks to a quick thinking friend who helped me figure this out, this pie turned out to be delicious and worthy of 5 stars! It took no time at all t...

Most helpful critical review

As others stated, three eggs are missing from the ingredient list. I had to bake this ten minutes longer than stated because it took longer for it to firm up. My husband loved this, but I felt...

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*The ingredient list is missing three eggs. Thanks to a quick thinking friend who helped me figure this out, this pie turned out to be delicious and worthy of 5 stars! It took no time at all t...

Warning....before you make this recipe you will need to add 3 eggs, they're missing in the ingredients but directions are okay. My husband loves pecan pie and said this was his favorite. I use...

As others stated, three eggs are missing from the ingredient list. I had to bake this ten minutes longer than stated because it took longer for it to firm up. My husband loved this, but I felt...

My first pecan pie ever, so, the whole jiggle test just didn't seem logical and invariably I think I overcooked it. My dad loved it more for the extra crispy crust & toasted nuts and so did my b...

Made this for my husband because he LOVES Pecan Pie. I was glad to read the reviews first because I might not have even noticed the egg reference. My family really liked this and with some per...

Does not firm up as much as it should due to the huge amount of syrups added. Three eggs are missing from the ingredients list and toasting pecans before putting them in the pie is essential to ...

very easy and delisious