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Debbie's Best Pecan Pie

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Make It

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  • Preheat oven to 350 - Place butter in a small bowl to soften in microwave for about 50 seconds and set aside.
  • Slightly beat 3 eggs in a large mixing bowl. Add 2-3 shakes of nutmeg. Add sugar, vanilla, salt, and Karo syrup to beaten eggs. Add cooled butter and stir to blend mixture. **Do not beat**
  • Add coarsley chopped pecans to bottom of unbaked pie crust and pour egg mixutre into pie shell. Place in oven and turn up heat to 425 for 10-15 minutes - turn heat back down to 350 and bake for 45 minutes or until pie is a golden brown and begins to bubble on top.


I use Mexican vanilla that can usually be found in some non-chain Mexican restaurant or in the local Hispanic community grocery store. The nutmeg is a hidden ingredient my grandmother used. It gives the flavor a slight twist - Very Good! Pie Crust - I use a basic pie crust recipe in a 9" pie plate. Key to flaky pie crust - ice cold water and try and use less than the recipe calls for. Roll on wax paper with wax paper sheet on top of dough for easy transfer to pie plate.

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