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The Best Pecan Pie Yet

The Best Pecan Pie Yet -- or at least, one of my favorites.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 8
Author: Cookie Madness


  • 1 9 inch deep dish unbaked pie shell
  • 1 1/2 cups pecan halves
  • 4 tablespoons unsalted butter
  • 3 large eggs
  • 1 cup light corn syrup or Karo "brown sugar" corn syrup
  • 3/4 cup packed dark brown sugar
  • 2 tablespoons whipping cream
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt


  • Preheat oven to 350 F. Place pecans in a large skillet and turn heat to medium high. Cook pecans for 2 minutes, stirring often. Reduce heat slightly, add butter to skillet with pecans, and "stir-fry" butter and pecans until butter melts and browns - take care not to burn. This should only take about 3 minutes. Remove from heat.
  • In medium bowl, stir or lightly whisk¬†together eggs, corn syrup, brown sugar, cream, vanilla and salt. Stir in melted butter/pecan mixture then pour filling into unbaked crust.
  • Bake for 45-50 minutes or until top is golden brown and appears set. The pie should still be slightly jiggly in center. Let cool completely at room temperature. Transfer to refrigerator to chill.
  • This pie also freezes quite well.