Pecan Pie for a Crowd Recipe

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Pecan Pie for a Crowd Recipe

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Honey gives these pies a different yet delicious flavor. I sometimes add chocolate for a special twist.—Louise Covington, Bennettsville, South Carolina
MAKES:
64 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
64 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 12 large eggs, lightly beaten
  • 1 cup dark brown sugar
  • 5 cups sugar
  • 2 cups dark corn syrup
  • 1-1/3 cups honey
  • 1 cup butter, melted
  • 3 tablespoons vanilla extract
  • 12 to 15 cups chopped pecans
  • 8 unbaked pastry shells (9 inches)

Directions

Preheat oven to 300°. In large bowls, combine the first seven ingredients. Add pecans. Pour 2-1/4 cups filling into each pastry shell.
Bake 40-50 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 pies (8 servings each).
Editor's Note: To make chocolate pecan pies, melt 3 cups semisweet chocolate chips and add to the batter before adding pecans.
Originally published as Pecan Pie For A Crowd in Taste of Home February/March 1995, p54

Nutritional Facts

1 piece: 438 calories, 27g fat (6g saturated fat), 53mg cholesterol, 158mg sodium, 49g carbohydrate (30g sugars, 2g fiber), 4g protein.

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  • 12 large eggs, lightly beaten
  • 1 cup dark brown sugar
  • 5 cups sugar
  • 2 cups dark corn syrup
  • 1-1/3 cups honey
  • 1 cup butter, melted
  • 3 tablespoons vanilla extract
  • 12 to 15 cups chopped pecans
  • 8 unbaked pastry shells (9 inches)
  1. Preheat oven to 300°. In large bowls, combine the first seven ingredients. Add pecans. Pour 2-1/4 cups filling into each pastry shell.
  2. Bake 40-50 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 pies (8 servings each).
Editor's Note: To make chocolate pecan pies, melt 3 cups semisweet chocolate chips and add to the batter before adding pecans.
Originally published as Pecan Pie For A Crowd in Taste of Home February/March 1995, p54

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