Photo: Becky Luigart-Stayner
10 servings (serving size: 1 wedge)

If you're looking for an easy pecan pie recipe, this is it. To pack lots of pecans in the filling, we kept fat to a minimum in the simple-to-make piecrust, resulting in a biscuitlike texture.

How to Make It

Step 1

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, baking powder, and 1/4 teaspoon salt in a bowl. Add milk and butter; toss with a fork until moist.

Step 2

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to an 11-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.

Step 3

Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.

Step 4

Preheat oven to 350°.

Step 5

To prepare the filling, beat the egg and the next 4 ingredients (egg through 1/4 teaspoon salt) at medium speed of a mixer until well-blended. Stir in the pecan halves and the vanilla extract. Pour the mixture into the prepared crust. Bake the pie at 350° for 20 minutes, then cover with foil. Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Do not overbake. Cool pie on a wire rack.

Ratings & Reviews

jaykayAT's Review

December 12, 2010
The cake tasted really great. Some improvements: I used real vanilla and had an extra layer of chopped nuts on my crust. However I had some problems with baking. The temperature in the recipe was too high for me. I used 320 F for about 20 to 30 minutes only. So stay close to the oven!

cck1492's Review

November 29, 2010
This was a terrific pie until I took it out of the oven and it completely fell. There was hardly any filling left. Not sure what happened as I followed the recipe, except using store bought crust. It was still good, just not much filling. I'll probably try another recipe next time.

Daniellelee's Review

November 24, 2010
So far I am NOT impressed with this pie. Have not tasted it yet, so that may change. I am in the middle of baking it and so far it has bubbled over onto the pan and it is not cooking evenly, I have rotated it a few times and nothing. I too have had to cook additional time.

ske4opa's Review

November 24, 2009
As with any pecan pie recipe, try substituting Griffin's Original Syrup for corn syrup (same amount). This enhances the flavor and consistency of the filling.

pdgesualdo's Review

November 28, 2008
I followed the recipe exactly...after 20 min I put the foil on top of the pies and baked another 20 min. the pies never "Set" they were a sugary mess in the middle of the pies.

Capellla's Review

November 29, 2010
This is a solid standby recipe for pecan pie. I would probably rate this hire, but I myself am not a huge fan of the super sweetness of pecan pie. However, many of my family members are and so I'll continue to make this for them. :)