chocked full of pecan pie

★★★★★ 3 Reviews
lioness92962 avatar
By Sherry Wilkins
from Cabot, AR

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.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 3 Reviews
serves 8
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For chocked full of pecan pie

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

How To Make chocked full of pecan pie

  • 1
    Preheat oven to 400 degrees. In medium bowl, mix eggs, corn syrup, salt, butter, vanilla, and brown sugar.
  • 2
    Stir in pecans.
  • 3
    Pour into prepared pie shell.
  • 4
    Bake 10 minutes.
  • 5
    Then reduce temperature to 350 degrees. Bake 40-50 minutes or until firm.
  • 6
    Note: 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.
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