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Decadent Pecan Pie

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By Betty Crocker Kitchens
Updated Sep 14, 2020
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When it comes to creating decadent desserts for fall, this pecan pie recipe takes the cake! It's the perfect partner for the season and an all-time favorite that always brings delicious to the table.

More About This Recipe

  • It’s believed that pecan pie has origins in the Southern United States, where pecans have been growing for millennia, but it’s become a country-wide classic that’s always in demand at holiday gatherings. It’s a surprisingly simple recipe, but the combination of a light and flaky, perfectly made pie crust, a caramel-y, gooey filling and crunchy, toasty pecans is more than the sum of its parts. Once you’ve made your scratch pastry and pressed it into a pie plate, the filling is made with two of the easiest steps imaginable—combine all the ingredients, and then add the pecans! That’s all it takes to make a homemade treat that everyone will clamor for. Be sure to let this pie cool thoroughly in the refrigerator so that the filling sets up just right before you serve it.

Decadent Pecan Pie

  • Prep Time 20 min
  • Total 3 hr 55 min
  • Servings 8
  • Ingredients 10
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Ingredients

Pastry

  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water

Filling

  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1 cup corn syrup
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup pecan halves or broken pecans
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Step 
    2
    Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Step 
    3
    Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.
  • Step 
    4
    In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
  • Step 
    5
    Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.

Nutrition

530 Calories
29g Total Fat
5g Protein
63g Total Carbohydrate
34g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
9g
44%
Trans Fat
2g
Cholesterol
100mg
33%
Sodium
400mg
17%
Potassium
95mg
3%
Total Carbohydrate
63g
21%
Dietary Fiber
1g
7%
Sugars
34g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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