Pecan Pie

Pecan Pie

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Sharon Blickley


This recipe I found in the late 1970's and have revised. This is made with brown sugar, as in South before corn syrup was available! This pie needs no refrigeration.


★★★★★ 2 votes

20 Min
50 Min


  • 2 c
    brown sugar, firmly packed
  • 1/4 c
    all purpose flour
  • 1/4 cup c
  • 2 Tbsp
  • 3
  • 1 Tbsp
  • 1 tsp
  • 1/2 tsp
  • 1/2 c
    butter, melted
  • 1
    pie crust shell
  • 1 1/2 c

How to Make Pecan Pie


  1. Stir together brown sugar and flour until no lumps. (Use a wire whisk or fork to mix this recipe - no mixer necessary!) Add the remaining ingredients - minus the pie curst and pecans - and stir.
  2. Place 1 to 1/2 cups of pecans on the bottom of a pie crust.
  3. Pour filling over the pecans. Place aluminum foil strips over the outside rim of pie crust to prevent over cooking.
  4. Bake in preheated 325*F oven for about 45 minutes, or until puffed. I usually turn the oven off and leave the pie set for about 5 minutes before removing. This isn't necessary, but the pie usually remains puffed. Tastes the same, but looks better!

Printable Recipe Card

About Pecan Pie

Course/Dish: Pies
Hashtags: #holiday #pecans

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