How to Make Gluten-Free Flour Mix

With this ratio of white rice flour, potato starch, sorghum flour, and xanthan gum, we created a gluten-free flour mix that you can swap cup-for-cup for regular all-purpose flour.

See More

Scalloped Potato Recipes

Need some sure winners to add to your list of potato sides? Look no further than these gooey scalloped potato recipes. From classic au gratin potato bakes to modern twists featuring sweet potatoes or fruit, these buttery golden casseroles have it all: cheese, crumbs, and taters!

View Slideshow

How to Make a Single-Crust Piecrust

Learn how to make a pie with tender, flaky crust in 11 simple steps.

See More

How to Brine a Turkey

Learning how to brine is the simple secret to serving a moist, tender turkey (plus, it enhances the bird's flavor). For most turkey brine recipes, start with a stir-together saltwater solution and be sure to plan ahead, since marinating takes eight to 12 hours.

See More

Flavorful Green Bean Casserole Recipes

The fresh flavor and creamy texture of green bean casserole have made it a go-to side dish. If you're looking for ways to switch up the classic comfort food, turn to these green bean recipes that showcase what you love about green bean casserole while adding surprising touches.

View Slideshow

How to Mash Potatoes

Make mashed potatoes from scratch -- the creamy results are a special side dish for any dinner. See how our Test Kitchen experts make their mashed potatoes using two types of potatoes and a surprisingly simple process.

View Video
Popular in Food

Pecan Pie

4.0 by 20 people
Rate me!
  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 45 mins 350°F

Pecan Pie



  1. Preheat oven to 350 degrees F. Prepare and roll out pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
  2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecan halves.
  3. Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.
  4. To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 slices.

From the Test Kitchen

Chocolate Pecan Pie:

Prepare as above, except before adding the filling to the pastry-lined pie plate, pat 1/2 cup semisweet chocolate pieces onto bottom of pastry shell. Pour filling over the top of the chocolate pieces.

Per slice: 581 cal., 33 g total fat (9 g sat. fat), 101 mg chol., 205 mg sodium, 71 g carbo., 3 g fiber, 7 g pro.

Daily Values: 7% vit. A, 3% calcium,11% iron

Exchanges: 1 Starch, 3 1/2 Other Carbo., 1/2 Medium-Fat Meat, 5 1/2 Fat

Pastry for Single-Crust Pie



  1. Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.

Nutrition Facts (Pecan Pie)

    Per serving:
  • 536 kcal cal.,
  • 31 g fat
  • (8 g sat. fat,
  • 7 g polyunsaturated fat,
  • 15 g monounsatured fat),
  • 101 mg chol.,
  • 205 mg sodium,
  • 64 g carb.,
  • 2 g fiber,
  • 49 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories



Loading... Please wait...