Pecan Pie

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Unbaked Pie Pastry, 1-crust
  • 2 eggs
  • ½ cup sugar
  • ½ cup dark corn syrup
  • 2 tablespoons butter
  • ½ teaspoon vanilla extract
  • cups coarsely chopped pecans


  1. Preheat oven to moderate (375°F.).

  2. Line an eight-inch pie plate with the pastry.

  3. Beat eggs lightly and mix with sugar, corn syrup, butter and vanilla. Stir in the pecans. Pour into the prepared pie plate.

  4. Bake for about forty-five minutes, until lightly browned. Cool.

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