Easy Pecan Pie
Corn syrup is not the same as high fructose corn syrup. You can toast the nuts days in advance. A metal pie ring will keep the edges of the crust from over-baking. I use a standard Pyrex 9-inch pie pan. - Jenny Jones
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Makes: 8 servings
Ingredients:
- 1 1/3 cups all-purpose flour
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1/4 cup milk (low fat or whole milk)
- 1/4 cup vegetable oil (I use avocado oil)
- 3 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup corn syrup (not the same as high fructose corn syrup)
- 1/4 cup butter, softened at room temperature
- 1 teaspoon vanilla
- 1 cup pecan halves, toasted & cooled
Crust:
Filling:
Instructions:
- Preheat oven to 350° F.
- For the crust, combine flour, sugar, and salt in a bowl.
- Add milk and oil all at once. Stir with a fork.
- Shape into a 5-inch disc and pat into the pan or place between 2 sheets of floured wax paper and roll into a 12-inch circle. Transfer to pan. Trim edges and use trimmings to patch where needed. Set aside.
- With an electric mixer on medium, combine all ingredients except pecans (takes about a minute).
- On lowest speed, stir in pecans.
- Pour into prepared pan, place pie ring on the rim and bake for about 35 minutes or until the center jiggles just a little. Cool completely before serving.
Crust:
Filling:
Notes: To make chocolate-pecan pie, simply add two tablespoons unsweetened cocoa powder to the filling. Chocolate chips can also be added.
For info on pie rings, click here.
Leave a Comment
Cheryl
September 19, 2023 at 2:44 pm
The baking time can g be right it’s was to giggly at 35 min looked on other recipe they say 60 to 70 min now I have to try to rebake it .
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Caroline
May 8, 2020 at 6:32 am
Can I use GF flour in place of AP flour?
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Nancy
April 29, 2020 at 12:24 pm
Hi Jenny,
Can I have use a store bought pie crust?
Be safe. Take care.
NancyReply to this comment
Jenny P
December 1, 2019 at 4:52 pm
I had managed to make it 41 years without ever baking a Pecan pie, but after trying this recipe I hope I live at least another 41 so that I can make this pie every Thanksgiving for my family (it’s that darn good!) Thanks for everything that you do 🙂
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BECKY
June 7, 2017 at 8:16 pm
We used to get chess pie in grade school, back in the days when we had real cooks. Think your recipe would be like your pie without the nuts? My husband is allergic to nuts but not peanut oil (strange) or olive oil.
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Nikta
March 9, 2017 at 6:17 pm
Can maple syrup be used instead of corn syrup?
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Nikta
March 9, 2017 at 8:46 am
Jenny, can I use maple syrup instead of corn syrup?
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Catherine
October 4, 2016 at 2:18 pm
Hello Jenny,Just made another one of your recipes-pecan pie! My husband said it was the best pecan pie I have ever made and believe me I have made many in my day as it is my favourite pie.Thanks for the great recipes.
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Sadie
November 30, 2015 at 8:20 am
Jenny, love you new cooking site, I will definitely be using your recipes, they seem like just what I’ve been looking for ..thanks so much..and now for my question..I made a homemade pecan pie..my family’s favorite..the recipe I used is exact to yours except the brown sugar..the pie looked gorgeous, and we all loved the flavor..but the problem was when I sliced it..it became a disaster it completely fell apart…would you please tell me what happened to my beautiful pie…I have plenty of fresh pecans and I’m about to make another one and want to get this one right..please help
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Jenny
November 30, 2015 at 8:58 am
If you could share the recipe I might be able to help figure it out. Please post it here as a reply and I will do my best.
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lizzie
November 15, 2015 at 12:24 pm
hi,can you use more pecans then a cup maybe a cup and half.
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Jenny
November 15, 2015 at 12:30 pm
In fact, I used to make it with 1 1/2 cups of pecans but I was trying to keep it simple, so yes, feel free to go nut-crazy!!
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