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Pecan Pie in 5 Easy Steps

The holidays aren’t quite complete without having a traditional pecan pie on your dessert table. This rich delicacy is most often served between Thanksgiving and New Year’s and is a long-held Southern favorite. From modest kitchens to four-star restaurants, generations of great cooks have presented pecan pie as a memorable close to a meal among friends and family.

Nothing compares with the sensation of breaking into that crispy nut topping to unearth a gooey, luscious filling cradled in a light crust. And it’s so simple to make. This classic recipe uses only seven ingredients and can be made in five easy steps.

1 refrigerated piecrust shell
1 cup light corn syrup
3/4 cup granulated sugar
1/3 cup butter
4 eggs, beaten
1 tsp. vanilla extract
1 1/2 cups pecan halves

1. Preheat oven to 325 degrees Fahrenheit.
2. Line a 9-inch pie plate with the pastry shell; crimp edges.
3. For the filling, in a medium saucepan, combine corn syrup, sugar and butter. Cook over low heat, stirring until sugar dissolves and butter melts. Remove from heat and cool slightly.
4. Add eggs and vanilla; stir well to combine. Stir in pecan halves.
5. Pour filling into the pastry shell. Bake for 55-60 minutes or until a knife inserted near the center comes out clean. Remove from the oven; cool completely before serving.

Nutty fact: The pecan is one of the few tree nuts indigenous to North America, and the United States produces about 80 percent of the world’s pecan crop. Pecans are not only tasty, but they are also loaded with antioxidants and 19 vitamins and minerals. Pecans are certified by the American Heart Association’s “Heart Check” program. Scientific research and respected authorities agree that eating just a handful of pecans each day may help lower the risk of heart disease.

Get more pecan recipes for the holidays from the National Pecan Shellers Association. 

Pie recipe courtesy of Fisher Nuts. 

An Unearthly Creatur
Senior Internship Pa
  • DP Lyle / November 16, 2016

    Caveat—you MUST use dark–not the clear white–KARO syrup and not just any corn syrup. If not you’ll be making something else–not pecan pie. I know. I was raised by the best pecan pie maker ever—my late mother.

    • Erin Z. Bass / November 17, 2016

      Thanks for the tip!

  • sharon / December 8, 2021

    I have always used Karo. So did my granny who won prizes with her Pecan pie