Ny Times Pecan Pie

READY IN: 1hr 30mins
Recipe by zeldamet

From The New York Times, via cousin Michelle in Israel - thank you!

Top Review by Kishka

Excellent pecan pie - perfect texture and just the right kind of sweet. I have made this many times and it took a while to get the hang of tempering the egg so it didn't scramble when you added the hot sugar mixture (a couple of times some of the eggs did get a bit cooked, but you couldn't tell in the finished product), but it's worth it. Great recipe!

Ingredients Nutrition


  1. Preheat oven to 375, parbake pie shell until golden.
  2. In a saucepan, bring the corn syrup, sugar and salt to a boil over high heat until the sugar dissolves (about 2 minutes).
  3. Very slowly, pour in a thin stream into the beaten eggs while stirring vigorously.
  4. Add the vanilla, margarine and pecans to the mixture and pour into prepared pie shell.
  5. Bake for 50 minutes or until puffed.

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