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Nov 21, 2008 08:45 AM

Really easy traditional pecan pie recipe?

Would appreciate any recipes that are truly idiot proof! Thank you!! Just came back from New Orleans and we had an amazing pecan pie at Commander's Palace. Any chance I could actually make something that good???

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  1. A pecan pie is an easy pie to make. Even the Karo one tastes great:

    The hardest part is making the crust but you could buy one. I don't know about the one at Commander's Palace, though. The best one I've made is from the Best Recipe. But what I don't like is it uses chopped pecans. It's easier to cut, as they say, but doesn't seem like pecan pie to me. If you want, I can post the recipe.

    2 Replies
    1. re: chowser

      I make the Karo recipe but with two key differences that I think vastly improve the pie:

      1. I add a BIG pinch of kosher salt
      2. I don't use Karo syrup. I use Lyle's Golden Syrup. (It's in the international aisle of all my local supermarkets due to Boston's large number of UK and Irish expats. If you live in the south, the equivalent is Steen's Cane Syrup.) This gives it a lovely caramel-like note that deepens the flavor and reduces the sweetness.

      1. re: chowser

        I usually cut the sugar ratio down. The karo recipe is good just too sweet. Another thing I do is to toast the nuts with a little butter & spice mixture. Toss nuts with ginger, cinnamon & cloves & a little melted butter. Toast in oven. Gives the pie a nice warm flavor.

      2. The karo recipe is good. One tip - Make sure your ingredients, particularly the eggs are at room temperature. To get that pie filling to gel together it needs to almost boil, so you don't want the filling to be cold.

        6 Replies
        1. re: TrishUntrapped

          Thank you! A couple of this best made the day before you eat it? Are the pecans toasted first? Do you refrigerate it after it is cooled or does it keep at room temperature? Thank you so much. My husband loves pecan pie and I want to try making it.

          1. re: DaisyM

            This is a terrific recipe (I'm from NC... I have had more than my share of pecan pie). I would toast the pecans first. It gives it a much more nutty flavor.

            Pecan Pie


            1/2 cup sugar
            1/2 cup light brown sugar (pack down)
            2 tablespoons flour
            4 tablespoons milk or cream
            2 eggs
            1 stick margarine or butter (melted)
            1 teaspoon vanilla
            1 cup pecans
            1 unbaked pie shell (9")


            1. Preheat oven to 375 degrees F.
            2. Mix and pour ingredients into 9" unbaked pie shell.
            3. Place on cookie sheet.
            4. Put in oven and bake 20 mins.
            5. Reduce oven temperature to 275.
            6. Bake for approx. 20 mins. longer.
            7. Center should be slightly soft - check pie during last 10 minutes of baking

            1. re: DaisyM

              I hope others are going to pipe in with their tips as well, but I do not pre-toast the pecans because as the pie cooks, the pecans on the top toast and I don't want to burn them. (That's just me.)

              I personally like Pecan Pie the same day I bake it, served after at least a few hours after cooling and setting.

              I do not refrigerate it unless it is more than a couple days old. I like my pie at room temp, that means I have to warm it up if it is refrigerated. I think the crust loses flavor and the filling gets gummy.

              With all that sugar/corn syrup, Pecan Pie keeps just fine on the countertop, covered in plastic wrap, for several days.

              1. re: DaisyM

                I toast nuts before using and think it gives them a nicer aroma and taste. You can do it easily in the microwave as long as you watch for burning.

                1. re: chowser

                  Stupid question....but do you warm it up before serving. I think the pecan pie we had in New Orleans was warm...maybe because it was served with ice cream.

                  1. re: DaisyM

                    I personally like it warmed up, but not hot hot.

            2. I "third" the Karo recipe. And if you don't fancy making your own pie crust, look for Oronoque Orchard brand in the freezer case. It is quite good for frozen and the Karo recipe will fill this crust nicely. I usually very roughly chop about 2/3 of the pecans so they are about cut in half across the short side and lay some nice whole ones on top.

                1. Pecan Pie, even a really good one is surprisingly easy to make - and I agree with the other posters, the Karo recipie works very well. Google a few other recipies, you will find they are mostly pretty similar, a little more vanilla in one, more molasses in another, less butter or whatever in the next. Aside from burning it (all that sugar goes fast once it goes) it is pretty hard to go wrong. The link below has LOTS of pics and takes things step by step pretty clearly:


                  11 Replies
                  1. re: KaimukiMan

                    Thank you everyone! I'm excited about doing this. I'm trying to get over my fear of baking!

                    1. re: DaisyM

                      I made the Karo recipe last night. I took your suggestions and my husband said it was the best pecan pie he's ever had. I have a couple of questions....I took a bite hought the pie was a little too sweet.....can the amount of sugar and/or Karo be reduced? Did I cook it long enough? It seemed to have some liquid at the bottom of the pan today. Either way, my husband was so happy about coming home to pecan pie that he told some of his co-workers. They asked him to bring in pie for them today. So, off he went with the prized (half) pie this am. Would you believe he ate the other half last night?

                      1. re: DaisyM

                        Daisy, I haven't used the Karo recipe (but I do use Karo corn syrup in my pie) so I'm not sure what the ratios of sugar are. My favorite pecan pie recipe is from the Silver Palate cookbook. I find other pecan pies too sweet and the Silver Palate recipe does have less sugar than some other recipes I've seen. I do not toast the nuts first. I like a little bit of salt in my pecan pie too. It gives it kind of a caramel taste. I also think high quality vanilla extract really shines in a pecan pie.

                        As far as baking time, I find its usually around 40 minutes. The center should still be a bit wobbley but not moving in a wave if you give the pie plate a push. I'd rather have my pecan pie a little under done than over done so I think if there a little liquid at the next day after you already cut it don't worry about it. I think it should be an ooey gooey pie.

                        Congratulations on your first pecan pie by the way!

                        1. re: heypielady

                          If I can't trust someone named "heypielady" for pie advice...then who could I trust??? I have the cook book and recipe in front of me. I think I will try that next. I bet it is less sweet because it has more pecans then the karo recipe. Thanks so much...and Happy Thanksgiving to everyone.

                        2. re: DaisyM

                          Karo is too sweet for my taste, too. I make my pecan pies with cane syrup (Steen's or Lyle's) and like them much better. I also all a little cream and a little bourbon to the filling mix.


                          1. re: Jim Washburn

                            A friend of mine used the Lyle's instead of Karo. She said the filling didn't thicken so I've never tried it. Are there adjustments that need to be made?

                            1. re: TrishUntrapped


                              Never heard of Lyle's syrup, but if, as the name impies, it's made from sugar cane, it's composed of the same sugar as granulated (sucrose, I think), but corn syrup is different (fructose). Don't know the physics, but the mixture of the two sugars is what's important to the texture of the pie. The adjustment you need to make is to use corn syrup.

                              1. re: Zeldog

                                This is the recipe I use, and the texture and flavor are very much to my taste. N.B. no corn syrup.



                                1. re: Zeldog

                                  Zeldog: I'm afraid you're mistaken in several different ways. First and foremost: corn syrup is not fructose. Pure corn syrup, in fact, is 100% glucose. (High-Fructose Corn Syrup is an entirely different product that has nothing to do with anything under discussion here. Karo syrup IS NOT High Fructose Corn Syrup, although neither is it pure glucose.)

                                2. re: TrishUntrapped

                                  I've made pecan pies for years using the Karo recipe but substituting Lyles instead of Karo. Not one of them has failed to thicken. Your friend may have done something wrong, but it certainly wasn't the fault of the cane syrup.

                                  1. re: BarmyFotheringayPhipps

                                    I had the same experience when i tried substituting Lyles in my grandmother's recipe. It eventually thickened, but I had to cover the pie w/ tinfoil (to keep from burning crust and top pecans) and bake it about 20 minutes longer. Perhaps some recipes don't take the substitution as well.

                                    Pecan Pie

                                    Otherwise known as “MaMa’s Old-Fashioned, Southern-Style Pecan Pie.” This recipe makes a small pie, if you have a deep dish pie shell, increase the recipe by ½.

                                    3 eggs , beaten
                                    1 cup sugar
                                    ½ cup white corn syrup
                                    ½ cup melted butter
                                    1 cup pecans

                                    1 recipe Classic Pie Crust

                                    Combine all ingredients. Bake pie crust “just until dry”, then pour filling into pie crust and bake at 350 degrees for 35 to 40 minutes or until filling is just slightly firm.