Copycat Marie Callender's Pecan Pie

Copycat Marie Callender's Pecan Pie


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While not many pies come close to the beauty of Marie Callender's recipes, I think that this pie comes pretty close to the real thing. This luscious pie is brimming with sweet pecan filling and is topped with pecan halves and pieces.

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Chicago, IL

Time needed

5 hours, 35 min preparation + 1 hour cooking

Serving Size / Yield

8 servings


  • Deep Dish Piecrust, prepared according to package
  • ¾ Stick Unsalted Butter
  • ½ C Light Brown Sugar
  • ¼ C Dark Brown Sugar
  • 1 C Light Corn Syrup
  • ¼ C Dark Corn Syrup
  • 2 tsp Pure Vanilla Extract
  • 1/8 tsp Orange Zest, grated (optional)
  • ¼ tsp Salt
  • 3 large Eggs
  • 2 ½ - 3 C Pecan Halves, some crushed

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Begin this recipe for copycat Marie Callender's pecan pie by setting a rack in the middle of your oven and preheating it to 350 degrees. Next, prepare your crust according to package directions and set into a nine-inch pie plate when ready. If you are using homemade dough, trim the edges but leave a slight overhang, about 1/2-inch. Fold the overhang under the pie and then press against the rim of the pie plate. If you are using a standard pie crust, prepare according to package directions and then set aside.

Continue by melting the butter in a small saucepan over medium heat. Once melted, add the brown sugars and whisk until smooth. Remove the pot from the heat and whisk in both corn syrups, vanilla, zest if desired, and salt. In a separate bowl, gently beat the eggs and then whisk into the corn syrup pot.

Lay your pecan halves and pieces in the pie shell. Pour the corn syrup mixture evenly over the top and then bake for about 50 minutes to one hour on top of a baking sheet. Let cool completely until set.

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