Pecan Pie
print recipe
Makes about 8 servings


    • 1 pie crust
    • 2 cups shelled pecans
    • 5 eggs
    • 1 cup white sugar
    • 1/2 cup brown sugar
    • 6 tablespoons (3/4 stick) butter, melted
    • 1 tablespoon vanilla extract


Baking Directions:

Pre-bake the crust until it's golden brown; put the pecans on a baking sheet and bake (you can do this before, during, or after baking the crust), shaking and stirring, for about 5 minutes, or until the pecans are hot. Cool the pecans; coarsely chop half of them and leave the other half intact.Start the filling while the crust is in the oven. When the crust is done, turn the oven to 375°F. Beat the eggs well, until they are foamy. Beat in the sugars, salt, and butter. While the crust is baking, warm this mixture in a medium saucepan over medium-low heat, stirring occasionally, until it is hot to the touch; do not boil. Stir in the vanilla extract and the pecans. Put the pie plate on a baking sheet. Pour this mixture into the still-hot crust and bake 30 to 40 minutes, until the mixture shakes like Jell-O but is still quite moist. Cool on a rack and serve warm or at room temperature.