Megan's Pecan Pie

Megan's Pecan Pie Recipe

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Megan Stewart


This is the recipe I make for Dad's birthday/Thanksgiving present. Ma's favorite pie (she took extra insulin to eat a huge piece every time I baked it for her) and the pie never lasts long!

I have also used extra nuts as I make multiple pies at a time and can't get packages of nuts with just the amount I need. Trust me, you want to make more than one! Let them cool completely, bake in disposable pans, and then freeze in gallon ziplocks. Just make sure not to stack them until they are frozen completely!


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  • 1
    9" pie crust
  • 3
    medium eggs
  • 1/2 c
  • 1 c
    dark karo corn syrup (do not substitute)
  • 1/2 tsp
  • 1 c
    chopped pecans
  • 1 Tbsp

How to Make Megan's Pecan Pie


  1. Beat eggs slightly, add sugar, syrup, salt and vanilla then nuts. Pour into unbaked pie crust. Bake 50 minutes at 325 degrees. It is done when a butter knife inserted in the center comes out wet, but chunky. Serve hot or cold with whipped cream.
  2. For 8 Pies:
    8 pie crusts (4 boxes Pillsbury)
    24 eggs
    4 cups sugar
    8 cups Karo (4 whole 16 oz bottles)
    8 cups chopped pecans (I used 4-10 oz bags)
  3. For 4 Pies:
    12 eggs
    4 pie crusts
    2 cups sugar
    4 cups karo (2 bottles)
    4 cups nuts (I used 20 oz)
  4. For 2 pies on Dad's 83rd birthday on Thanksgiving day 2018:
    6 eggs
    2 pie crusts
    1 c sugar
    1 bottle karo (2 c)
    16 oz pecans

Printable Recipe Card

About Megan's Pecan Pie

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

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