Festive Pecan Pie Recipe

4 2 5
Festive Pecan Pie Recipe
Festive Pecan Pie Recipe photo by Taste of Home
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Festive Pecan Pie Recipe

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4 2 5
Publisher Photo
“Folks always ooh and ahh when I serve this rich pie at special events,” confirms Patti Astle from Baraboo, Wisconsin.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1 large 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

Directions

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 in the center comes out clean. Refrigerate any leftovers. Yield: 4 servings.
Originally published as Festive Pecan Pie in Cooking for 2 Winter 2006, p43

Nutritional Facts

1 slice: 459 calories, 24g fat (8g saturated fat), 104mg cholesterol, 319mg sodium, 60g carbohydrate (29g sugars, 1g fiber), 5g protein.

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  • 1 sheet refrigerated pie pastry
  • 1 large 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
  1. 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.
  2. 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 in the center comes out clean. Refrigerate any leftovers. Yield: 4 servings.
Originally published as Festive Pecan Pie in Cooking for 2 Winter 2006, p43

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Reviews forFestive Pecan Pie

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MY REVIEW
KY_Cook User ID: 1619535 73571
Reviewed Jul. 10, 2011

"I really enjoyed this pie, as did my family and guests. Will be making it often :)"

MY REVIEW
Mudhart34a User ID: 3745791 56385
Reviewed Jan. 5, 2010

"A very quick and easy recipe. No leftovers, just the right amount!"

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