The City Magazine Since 1975

Pecan Pie

November 2019
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1 cup dark corn syrup
1 cup granulated sugar
6 yolks
2 whites
3/4 tsp. vanilla extract
4 Tbs. unsalted butter, melted
21/3 cups medium pecan pieces
1 (9-inch) pie shell


Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

Combine the corn syrup and sugar in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl to use with a hand mixer, and mix on low speed until well blended. Add the egg yolks and whites and mix until well blended. Add the vanilla extract and melted butter and mix until well blended. Scrape the bowl. Stir in the pecan pieces and pour into the pie shell.

Place the pie on the prepared baking sheet and bake it for one hour, or until set in the middle. Transfer the pie to a wire cooling rack and cool to room temperature before serving.

Note: the filling (without nuts) can be prepared and refrigerated several days in advance. On baking day, bring the filling to room temperate for one hour. Add the nuts, pour it into shell, and bake. A baked pie can be stored at room temperature for up to three days or frozen for up to six months.

Kudzu Bakery & Market
1100 Bowman Rd., Mount Pleasant
(843) 284-8847,