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Irresistible Pecan Pie

IHART44

"This is the most amazing pecan pie. Once you start eating it you can't stop."
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Ingredients

1 h 55 m servings 452 cals
Original recipe yields 12 servings (1 9-inch pie)

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
  3. On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
  4. To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
  5. Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 452 calories; 28.2 g fat; 49.1 g carbohydrates; 5.4 g protein; 74 mg cholesterol; 224 mg sodium. Full nutrition

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Reviews

Read all reviews 516
  1. 645 Ratings

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Most helpful positive review

First of all, the crust was awful, and the filling lacked something: VANILLA! I made it again using my own pie crust recipe and added 1 1/2 teaspoons vanilla. I also omitted the finely chopped...

Most helpful critical review

I have been baking pecan pie for years and I have a couple suggestions.1 please add vanilla to your base. It is nessesary.2 I think you will fall in love with pecan pie all over again if you use...

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Newest

I have been baking pecan pie for years and I have a couple suggestions.1 please add vanilla to your base. It is nessesary.2 I think you will fall in love with pecan pie all over again if you use...

First of all, the crust was awful, and the filling lacked something: VANILLA! I made it again using my own pie crust recipe and added 1 1/2 teaspoons vanilla. I also omitted the finely chopped...

This is a wonderful recipe!! I've never made a pecan pie before, and it was wonderfully easy. After one test trial, I decided to follow a few of the reviewers hints - I added a tablespoon of f...

For brown sugar lovers, the original recipe is great, but I tried it with white sugar, doubled the recipe,added three extra tbsp melted butter,one egg yolk, and only put pecans on the top. OH MY...

Wonderful pie! I had to make 2 pecan pies so after reading the many reviews, I decided to try one pie according to the recipe and one with the flour, vanilla and cinnamon additions. Both pies ta...

Don't forget to put your pan on the lower level of your oven or the pecans will burn, or cover the pie halfway through baking. It was very good and the pecans were enough on top to make a nice c...

This is such a perfect pecan pie recipe! I have found the recipe to stick with. I'll just tweak it a bit with chocolate chips or dried fruit if I ever feel like a slightly different taste. I ...

Truly Irresistible!! I couldn't find any dark corn syrup in my grocery store, so I substituted for maple syrup... so yummy!

The pecan pie our family likes the best is always made with light Karo, not dark syrup. It is not as strong and brings requests for the recipe and another slice of pie. Also, I use 2 teaspoons o...