Prep time: 10 min | Cook time: 1 hour | Yield: About 8 servings


3 large eggs

3/4 cup granulated sugar

1 cup of cane syrup or light corn syrup

2 tablespoons unsalted butter, softened

1 heaping tablespoon of all-purpose flour

1 teaspoon vanilla extract

1 cup of pecans, coarsely chopped

1 unbaked homemade or commercial pie crust


Preheat oven to 350 degrees. Prepare the pie crust by placing it into an ungreased, regular 9-inch glass pie plate and fluting the edges.

Whisk the eggs together, then whisk in the sugar. Stir in the syrup and the softened butter; mix well. Add the flour and the vanilla; combine well and fold in the pecans.

Pour into unbaked pie shell and bake at 350 degrees for about 55 to 60 minutes or until a knife inserted into the center comes out clean. Shield the outside edges of the pie with a pie shield or aluminum foil about halfway through cooking to prevent over-browning.

Cooked Filling Version: Whisk the sugar and corn syrup together in a saucepan and bring to a boil; boil for 1 minute only. Remove from heat and set aside to cool slightly. Beat eggs in a separate bowl and very slowly drizzle some of the syrup into the eggs, while beating constantly, to temper. Once syrup is incorporated well into eggs, whisk eggs into the remaining syrup mixture. Omit flour and increase butter to 1/2 stick. Stir in the butter, vanilla, and pecans and bake as above.

Chocolate Pecan Pie: Reduce pecans to 3/4 cup and add 1/2 cup of semi-sweet chocolate chips with the pecans.

Bourbon Pecan Pie: Omit the vanilla extract and add 1 tablespoon of good-quality bourbon.

Pecan Pie Tips:

  • Toast the pecans for extra flavor.
  • Don't use a blender or a mixer. Use a whisk and a wooden spoon and hand mix only ... and don't beat it to death! Many pecan pies end up runny due to over-beating.
  • Shield the edges of the pie about halfway through the cooking time to prevent over-browning.
  • Let the pie cool completely before slicing. You should be able to hold the pie pan flat in the palm of your hand and it not be uncomfortable. If it's still too hot to do that, it's too hot to cut!
  • The pie is done when a knife inserted into the center comes out fairly clean. The filling will still seem a bit jiggly as a whole, but that's normal and remember, it will continue cooking a bit even after removed, so you don't want to overcook it!