- 3 eggs
- 1 cup sugar
- 1/2 cup white corn syrup
- 3/4 stick margarine (melted)
- 1 cup chopped pecans
- 1 pie shell (unbaked)
|Calories960Calories from Fat520|
|% DAILY VALUE|
|Calories from Fat520|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Amy G. 22 Nov 2018
Soupy...ugh. Cooked it to the exact recipe, fully expecting it to be perfect took it to dinner and uncovered it to find...soup. Have it back in the oven now hoping for a little more firmness. Sad
Erica Henkel 22 Nov 2018
Turned out great, added a heaping teaspoon of flour though to thicken it.
Bethany W. 13 Nov 2018
Delicious every time. Really important to start with a cool oven though. Ended up with a brick of pecan caramel when I preheated.
Dale Kempt 3 Nov 2018
First time made it it turned to pecan soup not sure what happened
Chevvon P. 15 Oct 2018
my boyfriend loved it he loves pecan pies
Mindy J. 5 Sep 2018
would have been great if butter amount was more specific because I ended up with too much
Sheron S. 17 Jul 2018
The pecan pie was very wonderful everyone enjoy it
Karen 17 Jun 2018
Great!!!! Loved it Yummly for sure
Joann Wells 17 Jun 2018
Made it last night. Came together very easily!
Nancy S. 30 Dec 2016
I've never made pecan pie before, but the pecan pie fans eating where pleased. I was low on pecans but it was still good. I used a frozen ready crust and that was fine too. I cooked it at 350 and it took 15 min. extra to set maybe because my crust was frozen. My brother thought another egg would have helped it set faster.