Chocked Full of Pecan Pie

Sherry Wilkins


This is a recipe I adapted from several recipes. We love pecan pie but my husband complained that in most of the recipes I tried there was too much "goo" and not enough pecans. So, I adapted this from other recipes I had tried.

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★★★★★ 2 votes
15 Min
50 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
If you like your pecan pie heavy on the pecans and light on the "goo," then this pecan pie recipe is for you! Full of crunchy pecans, with just enough filling to hold it together, this recipe has all the wonderful flavors you'd expect from a pecan pie. Plus, it's really easy to make. A great pie for beginners to make for the holidays.


unbaked 9" pie shell
3 large
eggs, lightly beaten
3/4 c
light corn syrup
1 pinch
3 Tbsp
butter, melted
3/4 c
brown sugar, firmly packed
1 tsp
1 1/2 c
pecans, in pieces


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1Preheat oven to 400 degrees. In medium bowl, mix eggs, corn syrup, salt, butter, vanilla, and brown sugar.

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2Stir in pecans.

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3Pour into prepared pie shell.

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4Bake 10 minutes.

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5Then reduce temperature to 350 degrees. Bake 40-50 minutes or until firm.

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6Note: If you really like your pie nutty, increase the amount of pecans to 1 3/4 cups.

Check the browness of the crust during baking. If it is browning too fast, cover edges with foil or pie crust saver.

About this Recipe

Course/Dish: Pies
Main Ingredient: Nuts
Regional Style: American