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Strawberry-Pecan Pie

 Strawberry-Pecan Pie
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.
6-8 ServingsPrep: 15 min. Bake: 50 min.


  • 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


  • In a large bowl, combine the sugar, flour, nutmeg and cinnamon. Add
  • strawberries and pecans; toss gently.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 slice) equals 529 calories, 26 g fat (8 g saturated fat), 14 mg cholesterol, 215 mg sodium, 72 g carbohydrate, 3 g fiber, 4 g protein.