Rich Pecan Pie

Rich Pecan Pie

Substitute 1 refrigerated pie crust for the pastry shell. Prepare pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate sprayed with cooking spray. Fill with pecans and prepared filling and bake as directed.

Great Substitute: Prepare as directed, substituting 3/4 cup dark corn syrup for the 1 cup maple-flavored syrup.


  • 1 cup maple-flavored or pancake syrup
  • 1/2 cup granulated sugar
  • 1/4 cup (1/2 stick) butter or margarine
  • 1 1/2 cups PLANTERS Pecan Halves
  • 1 unbaked 9-inch pastry shell
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Dash of salt


  1. Place syrup, sugar and butter in medium saucepan. Bring to boil on medium heat.
  2. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.
  3. Cool slightly.
  4. Heat oven to 375 degrees F.
  5. Place pecans in pastry shell.
  6. Beat eggs with vanilla and salt in medium bowl with wire whisk until well blended.
  7. Gradually add cooled syrup mixture, beating until well blended. Pour over pecans in pastry shell.
  8. Bake for 35 to 40 minutes or until a knife inserted in center comes out clean.
  9. Cool on a wire rack.

Nutritional Information: Calories 480 Total fat 30 g Saturated fat 10 g Cholesterol 95 mg Sodium 210 mg Carbohydrate 51 g Dietary fiber 2 g Sugars 38 g Protein 6 g Vitamin A

6 %DV Vitamin C 0 %DV Calcium 2 %DV Iron 6 %DV

Recipe and photo used with permission from: Kraft Heinz Company