Marianne Sander's Extra Nutty Pecan Pie

Marianne Sander's Extra Nutty Pecan Pie

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Marianne Sanders


I prefer a lot more nuts, and less of the filling, as does my family. This particular recipe makes the pie extra heavy in nuts, and a little chewy. I also find the addition of the bourbon takes away some of the cloying sweetness that pecan pie can have. Let the pie cool IN THE OVEN with the oven off for about 15 minutes, then crack the door and let it continue to cool another 15 minutes or so. This will prevent cracking of the top - as it should with any kind of custard filling.


☆☆☆☆☆ 0 votes

40 Min
1 Hr


  • 1
    pre-made pie crust
  • 4 Tbsp
    butter, melted and cooled
  • 2
    eggs, beaten
  • 1 c
    dark brown syrup (i use karo)
  • 1 c
    dark brown sugar, packed
  • 1 tsp
  • 1 Tbsp
  • 2 1/2 c
    pecan halves

How to Make Marianne Sander's Extra Nutty Pecan Pie


  1. Pre-heat oven to 350 degrees.
  2. Tuck your pre-made (your choice of your own or store bought) into 9 inch pie pan, flute the edges.
  3. Beat your eggs if you have not done so. Add all the ingredients together except the pecans. Make sure your ingredients are thoroughly blended, then fold in the pecans.
  4. Place on rack in the center of the oven, bake 50-60 minutes.

Printable Recipe Card

About Marianne Sander's Extra Nutty Pecan Pie

Course/Dish: Pies
Main Ingredient: Nuts
Regional Style: American
Hashtag: #pecan pie

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