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Butter Pecan Pie


Rate this recipe 2.7/5 (6 Votes)


  • 1 c. brown sugar
  • 2/3 c. corn syrup
  • 4 tbsp. butter
  • 3 eggs
  • 2 tsp vanilla
  • 1/4 tsp salt
  • 2 cups toasted pecans
  • 4 tbsp. whipping cream


Level of difficulty Average
Cost Average budget


Step 1

Bring brown sugar, syrup and butter to boil, boil for 1 minute, let cool. Mix remaining ingredients, add to cooled mixture. Add pecans and whipping cream last. Bake for 45 minutes


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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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