Unbeatable Pecan Pie

Unbeatable Pecan Pie

64

"The maple syrup gives this pecan pie a distinctive flavor."
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Ingredients

servings 582 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 582 kcal
  • 29%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 383 mg
  • 15%

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. In a medium bowl, mix together flour and 1/2 teaspoon salt. Using a pastry blender or two knives, cut half of the shortening into flour mixture, until fine crumbs form. Cut in remaining shortening until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with fork until a dough forms. Shape dough into a disk and wrap in plastic wrap; chill for 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. On a floured surface, using a floured rolling pin, roll dough into an 11-inch circle. Fit dough into a 9-in quiche dish. Trim edges
  4. In a heavy skillet, melt 2 tablespoons butter over low heat. Add nuts and stir for about 5 minutes, or until nuts begin to color. Let cool for 10 minutes.
  5. Mix together beaten egg, maple syrup, sugar, 1/3 cup melted butter, vanilla, and 1/2 teaspoon salt. Stir in nuts. Pour filling into crust. Bake for 45 to 50 minutes, or until filling is set. Transfer pan to wire rack and cool.

Reviews

64
  1. 81 Ratings

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Most helpful positive review

Wow! This is the recipe that has inspired me to write my first review! It was sooo good! I even had to sub some walnuts for the pecans since I didn't have quite enough, and it was still scrumpti...

Most helpful critical review

This recipe sounded intriguing and somewhat confusing. In the list of ingredients it lists 2 teaspoons of butter to toast the pecans, but in the directions it stated 2 tablespoons of butter. Unf...

This recipe sounded intriguing and somewhat confusing. In the list of ingredients it lists 2 teaspoons of butter to toast the pecans, but in the directions it stated 2 tablespoons of butter. Unf...

Wow! This is the recipe that has inspired me to write my first review! It was sooo good! I even had to sub some walnuts for the pecans since I didn't have quite enough, and it was still scrumpti...

I have this recipe and I won 2nd place at the county fair. It is the best I have ever had. Always requested. For a nice presentation I take whole pecans and line it around the edge of the pie pa...

This was a very good pecan pie recipe, but I felt that it was missing something. I was out of corn syrup and CRAVING pecan pie like no one's business, so I was very excited to find a recipe that...

I am not a huge pecan pie fan due to the rishness and way to sweetness. My husband made this reciope and I thought it was the best I ever had. Between the 2 of us the pie was gone in 3 days. ...

I have been making this recipe for several years, and I will never use another recipe for pecan pie. Some people like their pecan pie gummy, but this is exactly how it should be with maple syru...

I used the filling recipe for this pie with the crust from the Southern Pecan Pie II recipe. The filling is delicious. If I were to make this pie again, I would probably increase the volume of...

If you are looking for a recipe that doesnt use corn syrup as a base, this is it. I have been looking for a good pecan pie for my boyfriend, and I found it. He ate the whole thing. This is am...

It was great, but the filling didn't stay in very well.