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Pecan Pie

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Preheat the oven to 350 degrees F. Line a jelly-roll pan with aluminum foil, and lightly grease the foil.

Stir the pecan halves, light-brown sugar and dark corn syrup together in a small bowl. Spread the mixture out on the jelly-roll pan and bake, stirring every 4 minutes, for 12 to 15 minutes or until the glaze thickens.

Remove the pan from the oven and spread the pecans in a single layer of wax paper. Let the pecans cool completely, separating them with a spoon as they cool.

Lower the oven to 325 degrees F.

Combine all the remaining ingredients in a mixing bowl, and pour the mixture into the unbaked pie crust. Scatter the chopped glazed pecans evenly on top of the pie filling.

Bake for 50 minutes to 1 hour, or until set. Let the pie cool on a wire rack before serving at room temperature.

  • 1 cup pecan halves
  • 1/4 cup firmly packed light-brown sugar
  • 1/4 cup dark corn syrup
  • 8 tablespoons Hiland Dairy Butter, melted
  • 1 1/2 cups sugar
  • 3 eggs, beaten
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup Hiland Dairy Buttermilk
  • 1 unbaked pie crust, 9-inch

Nutritional Facts Coming soon.

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