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Pecan Pie Recipe

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This recipe for Pecan Pie, by , is from Sperring Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alex Dyer


1 1/4 cups pecan pieces
1 (10 inch) pre-baked pie crust
1 cup light corn syrup
2 1/2 cups brown sugar, divided
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, divided
6 tablespoons melted, plus 4 tablespoons for caramel unsalted butter
1/2 cup heavy cream
1 cup chopped pecans for caramel pecans


Preheat the oven to 375 F.
Put 1 1/4 cup pecan pieces in pre-baked pie shell. In a large bowl whisk the light corn syrup, 1/2 cup brown sugar, 3 eggs, vanilla extract, 1/4 teaspoon ground cinnamon and 6 tablespoons melted unsalted butter together until smooth. Pour the custard mixture over the nuts and bake the pie until the filling puffs and rises above the edges of the pie shell, about 30 minutes. Carefully remove the pie from oven and let it cool completely before serving. Drizzle the pie with Cinnamon Pecan Caramel and serve.

Cinnamon Pecan Caramel:
Mix the 2 cups brown sugar, 4 tablespoons butter, heavy cream, 1/4 teaspoon ground cinnamon and 1 cup chopped pecans together in a medium saucepan over medium heat. Cook until the sugar dissolves and the mixture is smooth.




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