• prep: 15 min
  • cook: 1 hr 15 min
  • total: 1 hr 30 min
Print Save
  • servings:
  • Summary

    What’s your favorite Thanksgiving pie? Mine is a toss up between apple, pumpkin, and pecan pie. In fact, I love them all so much I make one of each for our T-day feast. (It seems like everyone in our family has their favorite, and if I don’t make them all someone will run to the store to fill the gap!) Pecans are native to North America, so it is entirely fitting that a pecan pie would make an annual appearance at Thanksgiving along with our other native foodstuffs like turkey, pumpkin, and cranberries. Pecan pie itself though, is a more recent invention. It became popular through the marketing efforts of Karo in the 1930s, to help sell their corn syrup, a necessary ingredient in the pie. Most pecan pie recipes I’ve found call for 2 cups of sugarâ??one cup of corn syrup plus one cup of either granulated or brown sugar. I find that just a bit too sweet for my taste, so I’ve dropped the sugar down by half a cup. Feel free to reduce further or add more to your taste. The molasses, butter and vanilla bring out the wonderful flavor of the pecans. Nuts go rancid with storage, so make sure you are using the freshest of pecans for this pie! Recipe updated Nov 21, 2014, originally posted 2005

    Ingredients

    • 1 9-inch pie shell, frozen (freeze for half an hour if freshly made) (I recommend our easy, flaky, sour cream pie crust)
    • 2 cups pecans, coarsely chopped (save a few whole pecan halves to create a decoration on the surface of the pie if you want)
    • 3 eggs, slightly beaten
    • 1 cup light corn syrup
    • 1/2 cup brown sugar
    • 1 Tbsp molasses
    • 4 Tbsp butter, melted
    • 2 Tbsp flour
    • 1/2 teaspoon salt
    • 2 teaspoon vanilla

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 148 % Daily Value *
    • Total Fat: 2 g 2.63%
    • Saturated Fat: 1 g 4.86%
    • Trans Fat: 0 g %
    • Cholesterol: 4 mg 1.27%
    • Sodium: 320 mg 13.35%
    • Calcium: 30 mg 2.97%
    • Potassium: 134 mg 3.82%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.38%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 33 g %
    • Dietary Fiber: 0 g 1.92%
    • Sugar: 30 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 1.56%
    • Vitamin C 2.05%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs2
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

    OTHER RECIPES YOU MAY LIKE