Pecan Pie

Prep 10 min


Cook 50 min


Ready in 60 min

Pecans are superstars in this traditional pie recipe that’s perfect for the holidays and get-togethers.


  • 1   refrigerated pie crust (from 15-ounce package), softened as directed on package
  • ½ cup (125mL) butter (1 stick)
  • ¾ cup (175 mL) packed brown sugar
  • ¾ cup (175 mL) light corn syrup
  • 3   eggs
  • 1 tsp (5 mL) vanilla (or ½ tsp/2 mL Double Strength Pure Vanilla Extract
  • ½ tsp (2 mL) salt
  • 1 cup (250 mL) pecan halves, coarsely chopped


  1. Preheat the oven to 350°F (180°C).
  2. Press the pie dough into the Stone Pie Plate and flute the edges.
  3. Place the butter, sugar, and corn syrup in a microwave-safe bowl and microwave on HIGH for 2–3 minutes, or until the butter is melted; whisk to combine. Let the mixture cool for 3–4 minutes.
  4. Add the eggs, one at a time, whisking well after each addition. Add the vanilla and salt; whisk to combine.
  5. Place the pecans in the bottom of Bake for 45–50 minutes, or until the crust is golden brown (Note: You may need to cover the crust with foil if it’s browning too quickly. The center will have a slight jiggle).
  6. Bake for 45-50 minutes, or until the crusts are golden brown (covering edges with foil as needed) and the filling has set (center will still have a slight jiggle). 
  7. Remove the pie from the oven and cool for 2–3 hours before serving.


  • 8  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 400, Total Fat 19g, Saturated Fat 5g, Cholesterol 80 mg, Sodium 340 mg, Carbohydrate 60 g, Fiber 1 g, Sugars 46 g (includes 45 g added sugar), Protein 5g

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