Pecan Pie

Posted by Marlenne Maduro on

Pecan Pie

Pecan Pie

It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet—exactly like the one here. Taking the time to track down new-crop pecans will push things right over the top.

  • Yields: 8 Servings
  • Prep time: 30 min
  • Cook time: 50 min
  • Total time: 90 min
  • Course: Dessert
  • Recipe: Andrea Albin & @Redbeyondfood
  • Photo Credit: @orangemedia


  • Pastry dough. ( you can make your own or use the pastry dough we have frozen and ready for you)
  • 3/4 stick unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 3/4 cup light corn syrup
  • 2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups pecan halves (1/2 pound)
  • Whipped cream or vanilla ice cream (for serving; optional)


  1. Preheat oven to 350°F with a baking sheet on middle rack.
  2. Roll out dough on a lightly floured surface and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Let it set for 15 min.
  3. Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
  4. Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
  5. Serve with vanilla ice cream on top.
  6. enjoy

Cook's Note

Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving. This is the perfect dessert for any occasion and the first one to enjoy at thanksgiving dinner.