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Pecan-Topped Pie

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


  • 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


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

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