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Pecan-Topped Pie Recipe
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Pecan-Topped Pie Recipe

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3.5 8 7
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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

Ingredients

  • 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: 525 calories, 30g fat (12g saturated fat), 114mg cholesterol, 226mg sodium, 64g carbohydrate (35g sugars, 1g fiber), 5g protein .

Directions

  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

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
mrs._white 116435
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!"

MY REVIEW
mrs._white 118480
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!"

MY REVIEW
suzie706 173277
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."

MY REVIEW
whiskersandjinx 187994
Reviewed Nov. 25, 2011

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

MY REVIEW
ehlertn 186840
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 :/"

MY REVIEW
Debbie1123 187686
Reviewed Jan. 2, 2011

"Absolutely the worse recipe. Pie is burnt before set up!!"

MY REVIEW
lberumen 127590
Reviewed Jan. 4, 2010

"We loved this pie. I mixed the nuts into the batter, which seemed to work really well. It didn't look like the picture, but it tasted scrumpscious."

MY REVIEW
VCRyan 211276
Reviewed Nov. 25, 2009

"Pie was burnt on top before it set up. You can see in the picture the nuts are burned. Is 375 the correct temp?"

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