Pecan Pie

Yield: 12 servings

This recipe is sized for an extra-deep 9" pie plate.  For a regular 9" pie plate, halve the ingredients and reduce baking time to 55-60 minutes at 350°F.

Pairs well with salted vanilla ice cream.


  • Crust for double pie
  • 1 cup butter
  • 5 cups coarsely chopped pecans
  • 1 1/2 cup packed brown sugar
  • 1 1/2 cup maple syrup
  • 1 tsp salt
  • 6 eggs, beaten
  • 4 tsp vanilla


  1. Roll the pie crust and transfer to an extra-deep 9" pie plate.  Trim and flute the edges.  Refrigerate while preparing the filling.
  2. Melt the butter in a large saucepan.  Add the pecans, and cook while stirring constantly for 4-5 minutes.  Remove the pecans with a slotted spoon.
  3. To the remaining butter, add the brown sugar, maple syrup, and salt.  Bring to a simmer for 2 minutes.  Remove from the heat.
  4. While whisking the eggs constantly, slowly stream 1 1/2 cups of the hot liquid into the eggs.  This tempers the eggs without them curdling.
  5. Add the tempered egg mixture back into the saucepan.  Stir in the vanilla and the cooked pecans.
  6. Pour the whole mixture into the prepared pie crust.
  7. Bake at 325°F for 80-95 minutes, until a toothpick in the center comes out clean.
  8. Cool completely on a wire rack.  Stored covered in the refrigerator until ready to serve.

Adapted from Taste of Home.