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Pecan pie


Rate this recipe 4/5 (4 Votes)


  • For the pie crust
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 2 tbsp white sugar
  • 4 tbsp iced water
  • 1/2 cup chilled butter
  • Filling:
  • 3 eggs- beaten
  • 3/4 cup corn syrup
  • 3/4 cup brown sugar
  • Pinch salt
  • 3 tbsp melted butter
  • 1 cup halved pecans, more for decor


Level of difficulty Average
Cost Average budget


Step 1

Combine all the ingredients in a bowl and cut the butter through to resemble crumbs. Sprinkle water to form a firm dough. On a floured surface roll out dough into. Circle. Place in a pie dish and refridgerate.

Step 2

Filling- in a bowl mix all the ingredients except the pecans.

Step 3

Arrange the pecans over the crust, pour filling over the pecans.
Decorate with more pecans.

Step 4

Bake in preheated oven of 350• for 1 hour or until Filling is firm.

Serve hot with icecream!!

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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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