• Cooking Time:
  • Servings: 6-8
  • Preparation Time:


This pie is called somewhat because the pastry is failproof. The traditional crust involved hours and too much time! This crust is rich and flaky. You can always use a frozen prepared pie crust, if you chose.


  • Pastry:
  • ½ cup butter, softened
  • 1 (3-ounce) package cream cheese, softened
  • 1 cup all-purpose flour
  • Filling:
  • 1 cup coarsely chopped pecans
  • 3 large eggs, lightly beaten
  • 1 cup dark corn syrup
  • ½ cup butter, melted
  • ¼ cup sugar
  • 1/8 tsp salt
  • 2 tsp pure vanilla


  • Pastry
  • Combine butter and cream cheese until smooth.
  • Stir in flour until a ball of dough forms.
  • Place dough into one 9-inch prepared pie plate. Gently press the crust into and up the sides of the pie plate.
  • You can decoratively mark the edge of the dough with your knuckles or the tines of a fork. Refrigerate for 15 minutes.
  • Filling:
  • Preheat oven to 325
  • Remove crust from the refrigerator.
  • Sprinkle pecans on bottom of pastry shell. Combine eggs and remaining ingredients stirring until blended.
  • Pour into pastry shell.
  • Bake, uncovered, at 325 degrees for 1 hour or until set.
  • Cool on a wire rack.
  • This pie always tastes better the day after you bake it.

Categories: Pie 
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