Pecan Pie


by: Zoo Kitchen

This pecan pie is made in the style of a tart, using a fluted tart pan with a removable bottom. It can also be made in a classic pie pan. A pecan pie is little more than a very sweet custard poured over pecans and baked. Pecan pie is made with both chopped pecans and whole pecan halves, which are used to decorate the top. While you could buy all pecan halves and chop some of them, it is less expensive to buy both pecan pieces and halves and use the halves onlyfor the decorative finish. Because the filling is very sweet, you may want to use unsweetened pastry to make the crust.


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serves: 1

680 grams dough (basic pie and tart pastry dough or cream cheese tart and pie pastry dough)

3 eggs

1/2 cup sugar

1/2 cup dark corn syrup

1/3 cup butter (melted)

2 tablespoons melted butter (for brushing the pie)(optional)

1/2 teaspoon salt

1 teaspoon vanilla extract

1 cup pecan pieces

3/4 cup whole pecan halves

Nutrition Facts
Pecan Pie

Servings Per Recipe: 1

Amount per Serving

Calories: 6091

  • Total Fat: 375.2 g
  •     Saturated Fat: 105.3 g
  •     Trans Fat: 3.5 g
  • Cholesterol: 912.4 mg
  • Sodium: 5044.4 mg
  • Total Carbs: 657.2 g
  •     Dietary Fiber: 23.1 g
  •     Sugars: 299.7 g
  • Protein: 63.5 g

how is this calculated?

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1.  Pour the pecan custard mixture into the prebaked tart shell and smooth it.

2.  Arrange the pecan halves on top ofthe tart and brush them with melted butter (optional). Bake for about 40 minutes, or until the surface no longer moves when you jiggle the sheet pan.

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