Pecan Pie

Pecan Pies are a staple on the holiday table in the southern United States, but that doesn’t mean we can’t enjoy them here on the West Coast!

This pie has a creamy, crunchy filling of pecans, eggs, butter and sugar. Top it with fresh whipped cream or vanilla ice cream and your taste buds will thank you!

  • Serves: 8
  • Prep Time: 10 minutes
  • Cook Time: 1 hour


  • 1/4 cup dark brown corn syrup
  • 1 tablespoon cold water
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 (9-inch) unbaked pie shell
  • 1 (9-inch) unbaked pie shell
  • 1/4 cup Clover unsalted butter
  • 2 teaspoons cornstarch
  • 1-1/4 cups chopped pecans


  1. Preheat oven to 350 degrees F

  2. In a small bowl, whisk the cornstarch into the water until combined. Then in a medium saucepan, combine the cornstarch/water mixture, sugar, corn syrup and butter. Bring to a full boil, and remove from heat.

  3. In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.

  4. Bake in preheated oven for 45 to 50 minutes, or until filling is set.

No comments yet. Add the first comment

Add Comment

4 Locations to Serve Sonoma County