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

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Relates Becky Duncan of Leming, Texas, "I stock up on locally grown berries for treats like this pie, which pairs them with pecans." She's received a ribbon from the Strawberry Festival food show at nearby Poteet.
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 6-8 servings


  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 2 cups chopped fresh strawberries
  • 1 cup chopped pecans
  • Pastry for double-crust pie (9 inches)
  • 1 to 2 tablespoons butter

Nutritional Facts

1 slice: 529 calories, 26g fat (8g saturated fat), 14mg cholesterol, 215mg sodium, 72g carbohydrate (41g sugars, 3g fiber), 4g protein.


  1. In a large bowl, combine the sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently.
  2. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling. Dot with butter.
  3. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake at 375° for 50-55 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Strawberry-Pecan Pie in Taste of Home June/July 1995, p67

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emvm User ID: 5611618 4267
Reviewed Jun. 6, 2013

"Excellent. I've made this several times and love it"

JerseyGal262 User ID: 2998914 5845
Reviewed May. 8, 2008

"This recipe calls for a double-crust pastry...

Where in the directions does it say to put on the top lattice crust that I see in the picture??"

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