Classic Pecan Pie Recipe - Allrecipes.com
Classic Pecan Pie Recipe
  • READY IN 3+ hrs

Classic Pecan Pie

Recipe by  

"This classic pie combines eggs, corn syrup, vanilla, lots of pecans, and is baked to a burnished golden brown."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings

Directions

  1. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
  2. Pour into pie crust.
  3. Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.
  4. Cool for 2 hours before serving.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 1 hr 10 mins
  • READY IN 3 hrs 15 mins

Footnotes

  • Tips:
  • Pie is done when center reaches 200 degrees F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray. If pie crust is over browning, cover edges with foil.
  • High Altitude Adjustments:
  • Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325 degrees F.
  • *To reduce calories substitute Karo® Lite Syrup.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2011

Ok, I made my first pecan pie ever about 6 weeks ago at Thanksgiving. I loved it...but being my first time, I felt I should try out other recipes. Comparatively, this recipe is nearly identical to my first one, with just a few variations to the measurements and also using entirely light Karo (mine used half dark) and also using gran sugar instead of brown. Flavor and texturally speaking it was about the same. BUT!!!!! The simplest step ever was missing from this recipe -- IF YOU WANT TO MAKE THIS PIE...*please*, I implore you, toast the pecans first!! Nothing to it, put them all into a non-stick skillet over med heat...about 6 minutes total, and tossing if necessary to prevent burning. This is such a critical, flavor-enhancing step and it makes all the difference in the world. I promise. Happy cooking....

 
Most Helpful Critical Review
Jan 12, 2009

This pie was extremely sweet. I recommend reducing the sugar by half. I plan to do so, if I make it again using this recipe.

 
Nov 30, 2008

I absolutely love this pie! This was my uncle's "secret" recipe for the longest time. When he finally told us it's the recipe from the Karo syrup bottle, I was floored! Now I can make it myself! :P

 
Dec 09, 2009

I use 2 regular pie shells plus add more pecans to recipe . Also,Changed amount of time to cook. excellent!

 
Nov 23, 2011

There are lots of variations on this pie, but this is the classic that our family loves the best. I do add a pinch (1/4 t) Kosher salt to the syrup mixture. I think it brings out the flavor of the nuts better!

 
Dec 21, 2009

I've been making this recipe for years. Last year I added 1/4 cup of bourbon instead of the vanilla. It was delicious.

 
Dec 22, 2008

You just can't beat the original.

 
Nov 17, 2012

Here's a hint to keep the edges of the pie crust from over-browning. Spray the underside of a crust protector ring with non-stick spray and place it on the unbaked pie before putting the pie in the oven. Do not remove the ring until the pie is finished baking. The crust will still brown nicely while covered. I do this for all of my quiches and two crust pies. I make my own rings out of heavy duty foil and they work like a charm.

 

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Nutrition

  • Calories
  • 514 kcal
  • 26%
  • Carbohydrates
  • 69 g
  • 22%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 26 g
  • 40%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 35.1 g
  • 70%
  • Sodium
  • 223 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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