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Pecan Pie

Pecan Pie
Angie & Ike Photography / B.J. Tamayo-Chester
makes 2 pies

Chef notes

The pronunciation of pecan pie is always a little different depending on what the region of the country you come from. But, no matter how you say it, we can all agree that a sweet pecan pie with a perfectly flaky crust is always a special treat. It is a pie that some only cook once or twice a year for Thanksgiving or Christmas, but I think it should have a place on the table all year round.

Technique tip: Let the pie cool completely before cutting. It can be placed in the freezer once it is cool wrapped tightly with aluminum foil. The taste will still be very fresh when warmed.


  • 6 eggs, room temperature
  • 1/2 cup (1 stick) butter, melted
  • 2 tablespoons vanilla
  • 1 cup sugar
  • cups light corn syrup
  • 2 level teaspoons flour
  • 3 cups pecan halves
  • 2 unbaked 9-inch pie crusts (recipe linked above)



Preheat oven to 350°F.


In a large bowl, beat eggs one at a time. Add melted butter, vanilla and sugar. Mix well. Add corn syrup to pie mixture. Stir in flour one teaspoon at a time. Add pecan halves and mix well. Pour the mixture into the prepared pie crusts.


Bake pies for 45-50 minutes. Test for doneness with a toothpick. If toothpick comes out clean and crust is brown, the pies are done.