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Smooth Pecan Pie

Another Pecan Pie

In this recipe the sugar an corn syrups are boiled together before being mixed with the eggs and other ingredients.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Author Cookie Madness


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.