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How to Make Homemade Pecan Pie - Easily! With Step-by-step Directions, Photos, Ingredients, Recipe and Costs

Directions for Making Pecan Pie from Scratch

Yield: One 9-inch deep dish pie or two 8-inch shallow pies

Ingredients and Equipment


  • Large mixing bowl
  • Beater/mixer, electric or manual
  • 1 large (10 inch) deep-dish pie plate and pie crust (Click here for illustrated pie crust instructions! they will open in a new window) - or two small pie plates (9 inch) and crusts (Metric:  a 10 inch pie plate is a pie plate with a diameter of 25 cm, and a depth of almost 5 cm)

Ingredientspecan pie ingredients

  • 6 Tablespoons (which is 3/4 of a stick) of unsalted butter.  Yes, you can use margarine instead.
  • 1 cup packed brown sugar (light or dark)
  • 1/2 teaspoon salt (optional for those on self-restricted diets)
  • 3 large eggs
  • 3/4 cup light corn syrup (If you want to reduce calories, use the new KaroⓇ Lite Syrup)
  • 1 Tablespoon natural vanilla extract
  • 2.5 cups pecans

Recipe and Directions

Yield: One 9-inch deep dish pie or two 8-inch shallow pies

Step 1 - Gather the ingredients, start the oven

Make sure your oven is empty (except for the racks) and turn it to "bake" at 275 F (135 C).

Step 2 - Make the pie crust

Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy. I will admit the Pillsbury ready-made pie dough (rolled up) is actually pretty good, and doesn't use hydrogenated fats. But, a flaky homemade crust is easy to make! Again, note that unless you use large, deep dish pie plates, you may have enough for 2 pies. For easy clean up, spray pie pan with cooking spray before placing the pie crust in the pan.

Click here for illustrated pie crust instructions!
(it will open in a new window)

Step 3 - Melt the butter

Melt the butter (gently, so it does not burn). I sue the microwave in 10 to 15 second increments.

Step 4 - Mix in the brown sugar

Stir the 1 cup of brown sugar and 1/2 teaspoon of salt (again, the salt is optional) into the melted butter.

Step 5 - Beat in the eggs

Beat the eggs into the bowl of the sugar-butter-salt mixture.  Then beat in the 3/4 cup of corn syrup and 1 Tablespoon of vanilla extract.

pie crustStep 6 - Lightly toast the pie crust

This means, pop the newly made raw pie crust (pressed  into the pie plate of course) into the oven for about 5 to 10 minutes; until it just starts to turn golden brown.

Step 7 - While the pie crust is toasting, Heat the mix to 135 F, then add pecans

There are two ways to do this: microwave in short increments, or setting the bowl into a pot of simmering water (assuming the bowl is heat-proof and fits!). Use a thermometer and get the temperature to 135 F.  Then mix in the pecans

Step 8 - Remove from the heat.

Pour the pecan pie mixture into the pie crust, just removed from the oven. The key to this pie is moving quickly, so the 135 F filling goes into the warm pie crust and back into the oven.

Step 9 - Pop the filled pie plate into the oven

Bake the pie on the middle rack until it looks set, but not hard; like jello. This should take about 1 hour, but could go to 75 minutes. If pie crust is overbrowning, cover edges with foil.

 According to the makers of Karo corn syrup, the pie is done when center reaches 200°F. Just tap the center surface of the pie lightly - it should spring back when done.   The pie will continue to cook and firm up further AFTER you remove it from the oven!

Step 10 - Remove from the oven, cool

It will take about 3 or 4 hours for the pie to cool completely.


Tips from Visitors

Frequently Asked Questions

Q. I would like to make your pumpkin pie from scratch for my family for Thanksgiving. What would be the best way to do this? Can I make a pie now and freeze it?

Yes, the cooked pecan pies freeze pretty well!

Feedback and Results

  • homemade pumpkin pie with pecans, from a fresh pumpkin


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Illustrated Canning, Freezing, Jam Instructions and Recipes

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