Show Subscription Form

Pecan-Topped Pie Recipe
Pecan-Topped Pie Recipe photo by Taste of Home

Pecan-Topped Pie Recipe

Read Reviews
3.5 8
Publisher Photo
This recipe came from a magazine published in the '70s. Since then I have made hundreds of pecan pies. In addition to my family, I bake for senior groups and my husband's business acquaintances.
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 8 servings


  • 1 sheet refrigerated pie pastry
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 3/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves

Nutritional Facts

1 piece equals 525 calories, 30 g fat (12 g saturated fat), 114 mg cholesterol, 226 mg sodium, 64 g carbohydrate, 1 g fiber, 5 g protein.


  1. Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, corn syrup and vanilla. Pour into pastry shell; arrange pecans over top.
  2. Bake at 375° for 50-55 minutes or until set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Originally published as Pecan Pie in Reminisce October/November 2009, p51

Reviews for Pecan-Topped Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Mar. 31, 2014

"Baked @350 instead of 375. Didn't leave in long enough though so it was a little gooey. My husband said it was yummy however!"

Reviewed Mar. 31, 2014

"I baked it @ 350 instead of 375 and it didn't burn. However I didn't leave it in long enough so it was a little gooey. My husband said it was yummy though!"

Reviewed Nov. 29, 2012

"Will try again. The first time I made it, the crust really burned. I liked the taste of the pie filling and did it again, but set the oven lower, and it came out better. Someone needs to check and see if the right oven setting is in the cookbook."

Reviewed Nov. 25, 2011

"375 deg was way too high. My pie boiled over in my oven."

Reviewed Nov. 23, 2011

"I'm making this recipe right now. I was at the store and needed to know the ingredients for a pecan pie and this was the recipe that came up on my phone. I didn't read the directions or the reviews ahead of time... I hope it turns out! If not, I will learn my lesson! I will try to cover with foil to keep from burning the pecans, but I am concerned about how the texture will turn out...hoping for a gooey, caramel-y filling--Yikes :/"

Loading Image