See more
Community Recipe
from [crosscourt]
Pecan Pie

Pecan Pie

  • Yield: 12 servings
  • Prep time: 30 Minutes
  • Cook time: 1 Hour


  • 1 1/2 cup(s) Flour
  • 1/2 teaspoon(s) Salt
  • 2 tablespoon(s) granulated sugar
  • 1/2 cup(s) butter Chilled
  • 4 tablespoon(s) Ice Water
  • 3 eggs
  • 3/4 cup(s) light corn Syrup
  • 2 tablespoon(s) dark corn syrup
  • 3/4 cup(s) light brown sugar
  • 3 tablespoon(s) butter, melted
  • 1 pinch(s) salt
  • 1/2 cup(s) pecans finely crushed
  • 1 cup(s) pecans quartered
  • 1 cup(s) pecans halves


Preheat oven to 350 degrees


In medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles course crumbs. Gradually sprinkle water over the dry mixture, stirring until dough comes together to form a soft ball.

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.

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.

Bake one hour or until firm. Let cool at least one hour before serving.

Go to Full Version of

Pecan Pie Recipe