Deep Dish Amaretto Pecan Pie

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  • 1 1/2 cups granulated sugar
  • 5 eggs
  • 1/4 cup butter, melted
  • 1 1/4 cups light corn syrup
  • 1/2 cup amaretto liqueur
  • 3 cups chopped pecans, divided
  • 2 Sugar Crusts

Sugar Crusts

  • 1 cup butter
  • 1 cup granulated sugar
  • 3 eggs
  • 4 cups all-purpose flour
  • 1 teaspoon salt


  1. Filling: In a medium mixing bowl, whisk sugar and eggs.
  2. Add butter, corn syrup and amaretto.
  3. Put 1 1/2 cups chopped pecans on top of each of 2 sugar crust-lined pans.
  4. Pour liquid mixture on top of pecans.
  5. Bake at 350 degrees F for 40 to 45 minutes or until filling is firm, but do not over-brown.
  6. Sugar Crusts: Place butter and sugar in mixing bowl and beat until creamy.
  7. Add eggs, one at a time, scraping sides of bowl after each addition.
  8. Sift flour and salt and add to creamed mixture. Mix until dough comes together. Remove from bowl and knead the dough into a ball. Wrap with plastic and refrigerate for at least one hour.
  9. Roll half of the dough 1/4-inch thick and line a springform pan half way up the sides.
  10. Repeat process with remaining dough.
  11. Cover; place in the refrigerator until needed.

Yield: 2 crusts

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