Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

My s-i-l who lives in Virginia, makes this pie every year for Thanksgiving and Christmas. It wouldn't be the holidays without it ;) I'm not a fan of pecan pie, but I think this one is excellent.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. To Make Crust: In a medium bowl, combine flour, salt and white sugar.
  3. Cut butter into flour mixture until it resembles coarse crumbs.
  4. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
  5. On a floured surface flatten dough ball with rolling pin.
  6. Roll out into a circle that is one inch larger than pie dish.
  7. Place pie shell into dish and refrigerate until pie filling is complete.
  8. To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans.
  9. Spread quartered pecans over bottom of refrigerated pie crust.
  10. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
  11. Bake in a preheated 350°F oven for one hour or until firm.
  12. Cool pie for one hour before serving.
  13. Serve with whipped cream or vanilla ice cream.

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