Step-by-Step Recipe: Pecan Pie


Don’t be afraid to make your own pie crust. Here’s a step-by-step, fool-proof recipe. But if you’re pressed for time, break out the Pillsbury.

But right now, we’re talking filling for pecan pie. Here’s how I made the recipe that appeared in Monday’s paper.

First things first. Prep your ingredients.


Then mix your flour and sugar.


Unroll (or roll out!) your pie crust:


Whisk your eggs.


Add your Karo syrup:


Then add the melted butter and vanilla:


Then whisk the two together:


Add pecans to your shell:


And pour the filling in.


I had some leftover. If you want (this is totally optional), brush the crust with a little egg and water mixed together.


Bake at 350.


When the pie comes out, it will still be a little loose. That’s OK. Here’s the recipe in full:

Pecan Pie
1 recipe pie crust (homemade or storebought)

About 1 1/4 cups pecans

4 tablespoons flour

1 1/2 cups sugar

1 cup white karo syrup

4 eggs, well beaten

1 teaspoon vanilla

2 tablespoons butter, melted

Preheat oven to 350 degrees.

Roll out crust and lay in (9-inch) pie dish. Line the pie with pecans.

In one bowl, mix sugar and flour well. In another, whisk together syrup, eggs, vanilla and butter. Add the egg mixture to the flour mixture and whisk well. Pour into pie dish lined with pecans. Bake 50 minutes. The pie will still be slightly jiggly. Let cool. Serve at room temperature.

Yield: 1 (9-inch) pie.




About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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