Traditional Pecan Pie Filling

READY IN: 1hr 25minsYIELD: 1 pie


  • 1pie crust
  • 6tablespoonsbutter
  • 1cupdark brown sugar
  • 12 teaspoonsalt
  • 3eggs
  • 34 cuplight corn syrup
  • 1tablespoonvanilla
  • 2cupspecans

    Serving Size: 1 (1139) g

    Servings Per Recipe:1

    Calories: 4838.8

    Calories from Fat 2704 g 56 %

    Total Fat 300.5 g 462 %

    Saturated Fat 76.8 g 384 %

    Cholesterol 741.2 mg 247 %

    Sodium 3140.5 mg 130 %

    Total Carbohydrate527.2 g 175 %

    Dietary Fiber 27.5 g 110 %

    Sugars 293.1 g 1172 %

    Protein 50.9 g 101 %


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  • Heat the oven to 375°F. Spread the pecans on a pan and toast them in the pre-heating oven. This will take 5-7 minutes. Watch the pecans carefully and stir a couple times to prevent burning. Let the nuts cool, then chop coarsely.
  • Partially bake the pie shell with pie weights (I cover the crust with foil or parchment paper then cover with pennies) for 20 minutes at 400°F and then without the weights for another 5 minutes.
  • In the meantime, melt the butter in a double boiler over simmering water. (I use a metal bowl that fits nicely in a saucepan, but doesn’t touch the water below.).
  • Remove from heat and stir in the brown sugar and salt. Beat in the eggs, then the corn syrup and vanilla.
  • Return over the hot water and stir until the mixture is shiny and hot to the touch, about 130°F. Remove from the heat and stir in the pecans.
  • When the pie shell is finished baking, remove from the oven and decrease the temperature to 275°F. Pour the pecan mixture into the hot pie shell and bake until the pie looks set, yet soft, when gently pressed with the back of a spoon…about 50-60 minutes.
  • Let the pie cool completely before serving…about 4 hours. If you want to serve the pie warm, cool completely first, so it is set. Then warm the pie in a 250°F oven for about 15 minutes.
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