Old Fashioned Pecan Pie

Old Fashioned Pecan Pie


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There are many fall favorites to make this season, but pecan pie has to be one of the best dishes! Don't cut corners by buying your pecan pie this year. Instead, make this homemade version and you won't regret it!

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Time needed

1 hour cooking

Serving Size / Yield

8 servings


  • 1 C. dark corn syrup
  • 3 eggs
  • 1 C. sugar
  • 3 Tbs. butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp. maple flavoring
  • 8 oz. pecan halves
  • 1 (9 in.) pie crust, unbaked
  • Crust:
  • 1 C. flour
  • 1/2 tsp. salt
  • 1/3 C. shortening
  • 4-6 Tbs. ice water

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To make the crust, combine the flour and salt in a large bowl. Cut in the shortening until coarse crumbs form. Add the ice water, 2 Tbs. at a time, and mix lightly with a wooden spoon until the dough just begins to come together.

Put the dough onto a lightly floured surface and form it into a ball with your hands. Roll the crust out into a 12-in. circle. If it starts to stick to the board, lift it carefully and flour beneath it.

Once the dough is a circle, fold in in half and transfer the crust to a 9-in. pie plate. Unfold he crust and press it gently down into the plate. completely. Crimp the edges of the dough with your fingers, trimming the excess off with a knife as you go. Set aside until ready to use.

To make the pie, preheat the oven to 350 degrees. In another large bowl, whisk together the corn syrup, sugar, butter, vanilla, and maple flavoring until well combined. Mix in the pecan halves until they are just coated with some of the corn syrup mixture.

Pour the pecan mixture into the unbaked pie shell and bake for about 1 hour, or until the pecan filling is set and the crust is well-browned. If the crust seems to be browning too quickly, cover it with a pie crust shield or tin foil.

Remove the pie from the oven and cool for 1 hour before serving.

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