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Pecan Pie II

Rated as 4 out of 5 Stars

"This is one of my husband's favorite pies. I can also say that it is mine as well, and my children sure go for this one. This pie can be baked in small fluted foil pans to make 8 to 10 individual pies."
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servings 572
Original recipe yields 8 servings (1 pie)


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  1. Bake pie shell at 450 degrees F (230 degrees C) for 5 minutes. Cool. Turn oven down to 425 degrees F (220 degrees C).
  2. Beat eggs and salt until very light and lemon colored. Beat in sugar a little at a time. With a wire whisk, fold in melted butter or margarine, and corn syrup. Pour into partially baked shell. Arrange pecan halves on top, broken side down.
  3. Bake for 10 minutes, and reduce heat to 325 degrees F (165 degrees C). Bake for 30 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 572 calories; 35.4 63.8 5.7 100 361 Full nutrition

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Read all reviews 4
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This pie has a mediocre flavour, very bland, and it needs to be baked longer than the recipe calls for. To add a little body to the pie, fold the pecans into the filling.

I loved this pie. I've made it several times now and am complimented on it every time. The only reason I gave it a 4 instead of a 5 star is because it didn't set as well as it should have. A ...

This pecan pie has become a new family tradition at our house for Christmas. What makes this recipe different is the buttery flavor. Many pecan pies are overly sweet. This is the perfect balance...

Tastes so good and its just a few more ingredients than the original pecan pie.