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Festive Pecan Pie

 Festive Pecan Pie
“Folks always ooh and ahh when I serve this rich pie at special events,” confirms Patti Astle from Baraboo, Wisconsin.
4 ServingsPrep: 20 min. Bake: 45 min.


  • 1 sheet refrigerated pie pastry
  • 1 egg, lightly beaten
  • 2 tablespoons beaten egg
  • 1/2 cup dark corn syrup
  • 1/4 cup sugar
  • 5 teaspoons butter
  • 1/8 teaspoon salt
  • 1/2 cup pecan halves


  • Cut pastry sheet in half. Repackage and refrigerate one half for
  • another use. On a lightly floured surface, roll out remaining half
  • into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
  • In a small bowl, combine the next six ingredients until well mixed.
  • Stir in the pecans. Pour into pie shell. Cover edges loosely with
  • foil. Bake at 350° for 25 minutes. Remove foil; bake 20-25
  • minutes longer or until a knife inserted near the center comes out
  • clean. Refrigerate any leftovers. Yield: 4 servings.
Nutritional Facts: 1 piece equals 459 calories, 24 g fat (8 g saturated fat), 104 mg cholesterol, 319 mg sodium, 60 g carbohydrate, 1 g fiber, 5 g protein.