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Brown Sugar Pecan Pie

Brown Sugar Pecan Pie

Pecans are traditionally used – but try changing it up with walnuts, cashews, macadamia nuts or a mix of what you have on hand! No corn syrup here! Just a few simple ingredients to make one fancy pie! Serve with a dollop of fresh whipped cream and candied pecans on top!


  • 3 eggs
  • 1 cup packed dark brown sugar
  • 1/2 cup sugar
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup pecan halves

1 Nutty Baked Piecrust OR 1 Basic Baked Piecrust


  1. Heat oven to 350 degrees F.
  2. Beat eggs, brown sugar, sugar, butter, vanilla extract and salt in medium bowl until well blended.
  3. Arrange pecan halves evenly in bottom of piecrust.
  4. Carefully POUR egg mixture over pecans.
  5. Bake in center of 350 degrees F oven until knife inserted midway between center and edge of pie comes out clean, 40 to 45 minutes.
  6. COOL on wire rack.
  7. Refrigerate any leftover pie promptly.

Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
8 servings

Pie can be made with any standard baked 9-inch piecrust.

When is it done? Like custard pies, pecan pie should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Filling will continue to "cook" after it's removed and center will firm up quickly. The knife test: Test for doneness with a thin-bladed knife. If knife is clean when pulled out, the custard is done. If any filling clings to the blade, bake a few minutes longer and test again.

Nutrition Information Per Serving: Calories: 565 Total Fat: 34 g Saturated fat: 10 g Polyunsaturated fat: 8 g Monounsaturated fat: 15 g Cholesterol: 113 mg Sodium: 328 mg Carbohydrates: 60 g Dietary Fiber: 2 g Protein: 7 g Vitamin A: 377.4 IU Vitamin D: 25.7 IU Folate: 59.2 mcg Calcium: 53.8 mg Iron: 2.1 mg Choline: 83.9 mg

Recipe and photo credit: American Egg Board.


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