Decadent Pecan Pie

Decadent Pecan Pie

  • 20 Minutes Prep3 Hours 55 Minutes Total
  • 8 Servings
  • 530 Calories per Serving
Make this traditional holiday pie anytime with this easy recipe. It’s sweet, crunchy pecans in a light flaky crust just like you remember.

Ingredient List


  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water


  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1 cup corn syrup
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup pecan halves or broken pecans


  1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  3. Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.
  4. In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
  5. Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.


  • You can taste the difference! Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour.
  • Rise to the occasion! If using self-rising flour, there is no need to add salt.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 29g 45%, Saturated Fat 9g 44%, Cholesterol 100mg 33%, Sodium 400mg 17%, Potassium 95mg 3%, Total Carbohydrate 63g 21%, Dietary Fiber 1g 7%, Vitamin A 8%, Vitamin C 0%, Calcium 2%, Iron 8%, Vitamin D 4%, Vitamin E 4%, Thiamin 15%, Riboflavin 10%, Niacin 6%, Vitamin B6 4%, Folic Acid 8%, Vitamin B12 4%, Pantothenic Acid 4%, Phosphorus 8%, Magnesium 6%, Zinc 8%, Selenium 15%, Copper 8%, Manganese 35%

Other Nutrients (Amount per serving)

Calories 530, Calories from Fat 260, Trans Fat 2g, Monounsaturated Fat 12g, Polyunsaturated Fat 6g, Soluble Fiber 0g, Insoluble Fiber 1g, Sugars 34g, Protein 5g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 4, Starch 1 1/2, Fruit 0, Other Carbohydrate 2 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 5 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 1oz-eq, Dairy 0c, Fats & Oils 4tsp