Comida Kraft
Recipe Box

PLANTERS Perfect Pecan Pie

Prep Time
20
min.
Total Time
1
hr.
5
min.
Servings

8 servings

Eggs, corn syrup, butter and pecans are baked in a pie shell for an irresistible dessert favorite.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Beat eggs lightly in medium bowl. Add next 5 ingredients; mix well. Stir in nuts.
  • Prepare pie crust as directed on package for filled one-crust pie using 9-inch pie plate. Add nut mixture.
  • Bake 15 min. Reduce oven temperature to 350°F. Continue baking 30 to 35 min. or until top is lightly browned and evenly puffed. Cool completely.

Size Wise

Enjoy a serving of this rich-and-indulgent treat on special occasions.

Substitute

Substitute 1 frozen deep-dish pie crust (9 inch) for the refrigerated pie crust.

Special Extra

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 480
Total fat 23g
Saturated fat 5g
Cholesterol 85mg
Sodium 250mg
Carbohydrate 68g
Dietary fiber 1g
Sugars 46g
Protein 5g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I just made this pie and I won't comment on the taste because I have not tasted it yet and that... I just made this pie and I won't comment on the taste because I have not tasted it yet and that didn't seem to be a problem w/ all the other reviews, it seemed even though it didn't set up in some cases the taste was still very good. I followed the recipe exact, other than I did bake it 5 minutes longer. If you all notice the recipe calls for eggs "LIGHTLY" beaten as this may have to do with it setting up properly. Mine set up perfectly! P.S> I did use a glass measuring cup and I baked my pie in a convection toaster oven, Walmart $50.00 LOVE IT!!
Date published: 2010-11-23
Rated 3 out of 5 by from I found this recipe to work for me but after reading a lot of the other comments it appears that... I found this recipe to work for me but after reading a lot of the other comments it appears that some have had trouble with the pie "setting". It IS possible that varying ovens, altitude and weather conditions can play into that factor. I was appalled to read the comment by dixie911 on 12/24/2005. Perhaps reading the comments of others prior to trying this recipe, and also not waiting until the last mintute to prepare a new recipe may have prevented your "ruined holiday". Happy cooking/baking everyone.
Date published: 2006-01-21
Rated 4 out of 5 by from Mine turned out excellently well, but I almost made a huge mistake which may account for some of the... Mine turned out excellently well, but I almost made a huge mistake which may account for some of the "never set" comments from earlier. I used a glass measuring cup for the corn syrup, and I very nearly filled a two-cup measure instead of half-filling it. I don't even own a 1-cup glass measure. It sounds foolish, I know, but maybe that's what someone else did, used 2 cups of corn syrup instead of 1. My pie turned out great.
Date published: 2006-11-24
Rated 5 out of 5 by from I absolutely love pecan pie and never knew it was so easy to make. I absolutely love pecan pie and never knew it was so easy to make. Took to a gathering and everyone enjoyed it so much. Only glitch I found was I used a frozen 9" crust and it filled right to the top and bubbled over some. Next time I'll use my own crust and 9" pan because it's a bit deeper and so it will bake better.
Date published: 2005-11-14
Rated 3 out of 5 by from I made this for Thanksgiving last year and they wanted me to make it again this year. I made this for Thanksgiving last year and they wanted me to make it again this year. Last year, it was fabulous. This year, it didn't set as well. I don't know what I did differently, but it was more like a spoon-it pie this year, rather than a use-with-fork pie.
Date published: 2007-11-24
Rated 1 out of 5 by from I made this by myself and I'm not sure if you're supposed to measure the corn syrup with a liquid or... I made this by myself and I'm not sure if you're supposed to measure the corn syrup with a liquid or dry measuring cup. I measured it with a liquid measuring cup and the pie never set. It was too syrupy and sickly sweet, although my husband loved it.
Date published: 2005-12-09
Rated 5 out of 5 by from This recipe is wonderful. This recipe is wonderful. I used the dark syrup cause that's what I already had in my pantry. I also added a 1/2 cup more of pecan halves(it helped to set off some of the sweetness)and I used a deep dish pie crust. Will definately make again.
Date published: 2010-12-06
Rated 5 out of 5 by from First time I made a pecan pie. First time I made a pecan pie. Very Very good. I used 1 cup of maple syrup instead of the corn syrup and I used 1.5 cups of pecans instead of 1 cup. Very easy and so very yummy. Pecan Pie, not good for the body but good for the soul :)
Date published: 2010-12-13
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