- Bake pie shell at 450 degrees F (230 degrees C) for 5 minutes. Cool. Turn oven down to 425 degrees F (220 degrees C).
- 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.
- 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.
Per Serving: 572 calories; 35.4 63.8 5.7 100 361 Full nutrition
ReviewsRead all reviews 4
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...