This recipe was #366 of my 365-new-recipe-challenge of 2010.
I really wanted to find a different pecan pie recipe to make for Christmas, but realized that I don’t actually have a standard pecan pie recipe. I just wanted to make sure that the pie I made wasn’t too runny. In the end, I just decided to make the Pecan Pie recipe from my mom’s Better Homes and Gardens cookbook. It turned out perfectly.
[This post contains affiliate links. I may make a commission for purchases made through links on this post. As an Amazon Associate, I earn from qualifying purchases.]
First, I decided to make the Single-Crust Pie Pastry from the same cookbook. I don’t think I’ve ever tried a crust made with shortening – I usually use margarine so that I don’t have to measure it. I used my pastry cutter to mix the shortening into the flour and salt, and then used a fork to mix in 5 tablespoons of water. I flattened the dough into a disk and rolled it out to one or two inches larger than my pie pan. I creased the edges and made the pie filling.
This recipe used 3 eggs, a cup of corn syrup, and 2/3 cup sugar. It also called for 1 1/4 cups pecans, but I think I actually added 1 1/2 cups. I put the pie in a 350F oven and covered the crust edges with foil. After 25 minutes of baking, I removed the foil and baked it for 25 more minutes, for a total of 50 minutes in the oven.
This pie seemed to bake better than whatever recipe that’s on the back of bottles of corn syrup, but part of that difference might have been since I used a glass pie pan instead of a metal one. I don’t actually know what differences there are between this recipe and other recipes. The surface moved when I checked it at the minimum time, so I baked it for the full time suggested.
When I wrote about Pecan Squares, I wrote about all the pitfalls of pecan pie as I’ve made it in the past. This recipe makes me take back some of those negative words I’ve said about pecan pie. The crust, which I made from shortening, was flaky and not overdone at all. It was tender on bottom and along the sides. The pie itself was fantastic. The filling was silky, not at all runny or grainy, and tasted great. If only my pies in the past had turned out this good! I still like the pecan squares recipe because they make a dessert that’s easy to eat, whether just a little or a lot, but this pie recipe turned out really well.
Want something similar but without nuts? Try Black Bottom Oatmeal Pie. If you're baking for someone vegan, you can try out this Vegan Pecan Pie recipe. For something both chocolatey and nutty, and just as easy to make as this, try Pecan Fudge Pie.
Interested in other recipes? I save and share recipes I like or want to try on my Pinterest page - follow me there! You can also check out my Facebook page for more recipes and helpful tips. I'm also happy to try to help troubleshoot my recipes there.
Have you tried this recipe? Or have a question about it? Rate it or leave a comment below! (PS: rating my recipes helps other people find them too!)
- 1 Pie Crust (see below for a pie crust recipe)
- 3 eggs slightly beaten
- 1 cup corn syrup
- 2/3 cup sugar
- 1/3 cup butter or margarine melted
- 1 teaspoon vanilla
- 1 1/4 - 1 1/2 cups pecan halves or chopped pecans (we always think more is better)
Mix together eggs, corn syrup, sugar, butter, and vanilla, whisking until combined. Stir in pecans. Pour into prepared pie crust. Cover the edges of the pie crust with foil. Bake at 350F for 25 minutes. Remove foil and bake another 20-25 minutes. Filling will seem set and pie will not jiggle when done. Cool completely before serving.
(Updated photos in December 2017.)