Unlike most pecan pies, this one does not require corn syrup.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C).

    Advertisement
  • In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.

  • Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Nutrition Facts

312.9 calories; protein 3.1g 6% DV; carbohydrates 26.9g 9% DV; fat 22.6g 35% DV; cholesterol 77.2mg 26% DV; sodium 105.1mg 4% DV. Full Nutrition

Reviews (2111)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2004
This recipe is fantastic - Never make the Karo Syrup recipe again! I'm disappointed I didn't have this recipe years ago - it is infinately better than the standard corn syrup recipes, and just as easy. This recipe tastes more like real pie, instead of like candy. I also recommend using Mrs Smith's deep dish pie crusts instead of the cheaper lard crusts - it bakes better. Warm the eggs to room temp before making this recipe - will keep the butter from clumping when you add it to the eggs. Read More
(2051)

Most helpful critical review

Rating: 3 stars
10/11/2012
I tried this recipe twice and got a different result each time. Third time is a charm, right? Unfortunately not. Then I brightened up and decided to read reviews. What I was experiencing was written in every negative review I read. First let me say that the taste of this pie is absolutely phenomenal!! A little sweet, yes, but great! My issue is with the unappetizing souffle-type top and that the filling really doesn't fill my dish, leaving a big gap between crust and filling, making my crust crumble down into the pie. Not pretty. But notice the serving calculator underneath the recipe? Problem solved. Everything else I would follow to a "T" except that I would decrease baking temp to 300 degrees and bake 45 mins.Anyone that knows anything about pretty pies knows that if your crust goes, then forget the pie! This temp has burnt my crust each time, even with my crust sleeve on it--SO frustrating. The other change would be to add another 1/2 cup of pecans AFTER the filling is in the shell. That way you'll still have a nice appearance on the top of the pie. One thing that some mentioned was that this pie is dry-----this pie----let me repeat----this pie IS NOT DRY! You get somewhat of a crust on top from the souffle-style filling, but underneath that is rich ooey-gooey goodness!! Read More
(568)
2792 Ratings
  • 5 star values: 2264
  • 4 star values: 349
  • 3 star values: 95
  • 2 star values: 45
  • 1 star values: 39
Rating: 5 stars
02/16/2004
This recipe is fantastic - Never make the Karo Syrup recipe again! I'm disappointed I didn't have this recipe years ago - it is infinately better than the standard corn syrup recipes, and just as easy. This recipe tastes more like real pie, instead of like candy. I also recommend using Mrs Smith's deep dish pie crusts instead of the cheaper lard crusts - it bakes better. Warm the eggs to room temp before making this recipe - will keep the butter from clumping when you add it to the eggs. Read More
(2051)
Rating: 5 stars
11/07/2006
My husband and I run a restaurant and we have used this recipe as one of our desserts. Our customers always rave about it! The only thing I do differently is that I reduce the temperature of the oven to about 300 and cook it longer, until it starts to crack on the top. This way it does not get over browned on the top. A great recipe! Read More
(1829)
Rating: 5 stars
04/19/2007
I love this recipie!! It is the best and easiest pecan pie recipie you'll ever see. I am a chef and made this for some customers and they loved it! I did change the baking time to 350 for 15 minutes then 300 for 50-55 minutes. Read More
(1544)
Advertisement
Rating: 3 stars
10/11/2012
I tried this recipe twice and got a different result each time. Third time is a charm, right? Unfortunately not. Then I brightened up and decided to read reviews. What I was experiencing was written in every negative review I read. First let me say that the taste of this pie is absolutely phenomenal!! A little sweet, yes, but great! My issue is with the unappetizing souffle-type top and that the filling really doesn't fill my dish, leaving a big gap between crust and filling, making my crust crumble down into the pie. Not pretty. But notice the serving calculator underneath the recipe? Problem solved. Everything else I would follow to a "T" except that I would decrease baking temp to 300 degrees and bake 45 mins.Anyone that knows anything about pretty pies knows that if your crust goes, then forget the pie! This temp has burnt my crust each time, even with my crust sleeve on it--SO frustrating. The other change would be to add another 1/2 cup of pecans AFTER the filling is in the shell. That way you'll still have a nice appearance on the top of the pie. One thing that some mentioned was that this pie is dry-----this pie----let me repeat----this pie IS NOT DRY! You get somewhat of a crust on top from the souffle-style filling, but underneath that is rich ooey-gooey goodness!! Read More
(568)
Rating: 5 stars
09/06/2006
I was hesitant to try this recipe when I noticed corn syrup was not listed as an ingredient. Well, I tried the recipe & the pie was awesome! I mixed sugars & butter well with a portable mixer while butter was hot, to eliminate a grainy texture, added 1/2 c choco. chips, 1/4 c additional pecans, then baked for 10 mins @ 400, reduce oven temp to 350 baked for 20 additional mins, reduce oven temp to 325 & bake an additional 10 mins until middle of pie settled. I reduced baking temp to eliminate burning the pie before it was done. However it was worth the adjustments. It was magnificent! Thanks for sharing! Read More
(513)
Rating: 5 stars
10/31/2005
My husband and I enjoyed this version of pecan pie very much. I lowered the calorie count even more by using 3/4C brown sugar and 1/2 C Splenda and I used heart healthy margarine instead of butter. Best eaten warm. I am a traditional cook in pecan country and was skeptical until I tried it. I had given up making pecan pies because of the high calorie and saturated fat counts so I am thrilled to have this recipe. Read More
(345)
Advertisement
Rating: 5 stars
12/11/2007
Great recipe! To summarize the advice I took from the previous reviews: - Heat butter just until melted too hot could cook the egg - Preheat oven to 350 deg. F and place pie in oven for 10 minutes. - Remove pie from oven and turn temp. down to 300 deg. F place halved pecans on top for a more appealing pie. - Bake at 300 for 50 minutes longer or until the pie is puffed and set. Pie received strong approval from a Charleston SC native pecan pie connoisseur. Read More
(293)
Rating: 5 stars
11/04/2005
this was the best pecan pie i have ever had. it's seriously incredible. to make the filling thicker we added more pecans. absolute perfection. i can't stop raving about it! Read More
(266)
Rating: 5 stars
11/17/2005
A Godsend for my diabetic wife. Pecan pie is her favorite desert, and she will only occasionally cheat on her diet to have a slice of the traditional pie; but substituting Splenda for sugar, she can (and probably will) have this whenever she wants it. So easy to make, too! Read More
(195)