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Rachael Ray's 30-Minute Healthy Recipes

Classic Homemade Pecan Pie


* 1 (9 in) prepared pie crust dough
* 1 stick of butter
* 2 Tbsp of light corn syrup
* 1/3 C of light brown sugar, packed
* 1/3 C of dark brown sugar, packed
* 2 1/2 C of pecan halves
* 2 large eggs, lightly beaten


1. Preset the oven temperature to 400 degrees.
2. Place the pie crust into an 8 inch pie pan, and trim off any extra and crimp edges.
3. Place the pie crust in the refrigerator for 10 minutes.
4. Remove and prick the crust with a fork in several places, then lay a piece of parchment paper over the bottom of the crust and place a few pie weights or dry beans onto the parchment paper to weigh it down.
5. Bake the crust 15 minutes or until just starting to brown. Remove the weights or beans and bake an additional 5 minutes.
6. Remove the crust from the oven, remove the parchment paper, and reduce the oven heat to 325 degrees.
7. Place the butter and syrup in a saucepan over low heat. Stirring constantly cook for 3 minutes or until completely melted.
8. Remove the pan from the heat and stir in both types of brown sugar. Fold in the pecans. Add both eggs and stir until well combined.
9. Pour the mixture into the prepared pie crust.
10. Bake 35 minutes or until the filling is set. Remove and let cool slightly before cutting.


This pecan pie is made with the classic pre-baked pie crust. The ingredients are simple and old fashioned.

If you’re in a hurry to throw this pie together, substitute a jar of caramel topping for the butter, syrup, and brown sugars.

This pie freezes very well. Just be sure to let the pie cool completely before wrapping and freezing. Wrap in double layers of foil, then slide into a large ziplock freezer bag, push the air out, and seal. You can freeze this for several months.

To serve, defrost the pie in the refrigerator. Serve at room temperature or warm in a preheated 325 degree oven for 20 minutes. If you warm the pie let it set for 5 to 10 minutes before slicing.

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