Another Pecan Pie

Here’s another pecan pie, and since I have so many I’m naming it as such!

Another Pecan Pie

This is a traditional pecan pie with a filling that is very soft, but sets up well. It is a sweet pie, so if you prefer less sweet pies, you might want to consider a different recipe. Still, it’s not cloyingly sweet and one friend said it was the best pecan pie he’d ever tasted.

Here are some steps I took to make the pie taste better:
1) toasted the pecans
2) browned the butter and
3) cooked the syrups and sugar before using.

If you want to take it one step further, bake the pecan pie a day ahead, let it cool completely, then freeze it and thaw it. For some reason, pecan pie smooths out after being frozen. If you don’t freeze this one, it’s still excellent.

I used a crust recipe from Baking in America. I didn’t fashion a rim for the pie, which is why this one looks kind of strange. The crust was terrific, though. At some point, I’ll post that recipe too.

Another Pecan Pie
Prep time
Cook time
Total time
In this recipe the sugar an corn syrups are boiled together before being mixed with the eggs and other ingredients.
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 1 1/4 cups pecans, whole (you can use up to 1 ½ cups)
  • 1 cup granulated sugar
  • 3/4 cup light corn syrup
  • 3/4 cup dark corn syrup
  • 4 large eggs
  • 4 tablespoons butter, melted, browned and slightly cooled
  • 1 1/2 teaspoons vanilla
  • 1 unbaked pie shell
  1. Preheat the oven to 350 degrees F. Lay the pecans flat on a cookie sheet and toast them for 8-10 minutes. Let them cool, then chop them.
  2. Meanwhile, in a small to medium size saucepan, boil sugar and both corn syrups together for 2 to 3 minutes; set aside to cool for 20 minutes.
  3. In a mixing bowl beat eggs lightly with a spoon and slowly pour the syrup mixture into the eggs, stirring constantly. Stir in the cooled browned butter, vanilla, and toasted pecans; pour into crust. Set pie plate on a cookie sheet and bake for 40 minutes.
  4. When you take the pie out of the oven, it will still be quite jiggly. Let it cool for a few hours and don't be tempted to cut into it. It will set as it cools.
  5. Notes: To brown butter, heat butter in a small saucepan over medium. Keep a close eye on it and just when you see brown on the edges, remove from heat and swirl to stir up the browned bits.


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  1. Abi Jones says

    Do you have any Derby Pie recipes? Also, I just realized that I must have started reading your blog after the major heat waves of DC were over, because I’m having a hard time reconciling running the AC while baking.

  2. Emilie says

    I think pecan pie is my absolute favorite. Maybe coconut cream.
    I will have to try freezing the pie. I think that’s cool that the filling smooths out.

  3. Karen says

    I lost my pie crust bible by Rose Levy Beranbaum in the flood, but I’ll have to try this recipe next.

  4. says

    Hi Aaron, I don’t remember. It’s possible I chilled it because I usually chill or freeze my pecan pies before thawing and cutting. That piece looks like it was frozen and thawed. Sometimes freezing and thawing the pie smooths out the texture.

  5. Aaron says

    One more question. Can i use a whole stick of butter, would that make it richer, or is it fairly sweet. I just enjoy buttery toasted
    pecans with pecan pie.

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