Recipe by Southern Living magazine
"Freezing a piecrust before filling reduces shrinkage. When time is short, fold piecrust edges under instead of trimming, and crimp or press with the floured tines of a fork. For Toffee-Walnut Pie, substitute toasted, chopped walnuts for pecan halves, and add 4 (1.4-ounce) English toffee candy bars, crushed, to filling mixture. For Mixed-Nut Pie, substitute 11/4 cups coarsely chopped mixed nuts for pecan halves."
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1 (15 ounce) package
light corn syrup
butter or margarine
eggs, lightly beaten
1 1/4 cups
This is an authentic recipe-
I found the Pie to have a very 'eggy' texture. Boyfriend liked it though.
I made two, one with 4 eggs and the second with 4 egg yolks and 3 egg whites. The second came out much tastier. My first pie was a success.
I made this a bit ago for my husband. His favorite is pecan pie....he loved it. I do think this was much easier than I origonally anticipated. Thanks for the post.
GREAT pie!! I'm not even big on desserts (and have even less experience in baking them) but this turned out very well. BUT I used only 3 eggs and used 1c dark brown sugar instead of 1c white. My boyfriend (who I once thought was not a "nut" fan) really loved this! Thanks!!
It is a great pie,although I think it could be better.All my family members loved it!
This is a great recipe. It came out perfectly. It wasn't too sweet either.
I discovered this recipes a couple of years ago and it has become a traditional dish for my families holiday dinner. I have made this for my cjurches bake sales and they are always a hit! People who aren't pecan pie lovers rave about this one!
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