Pecan Pie


by Chef Jon Petrie, Assistant Professor at Delgado Community College Pastry Arts Program

Posted on November 16, 2012 at 2:05 PM

Updated Monday, Nov 4 at 12:41 PM

Yield: 1 9-inch pie

½ ounce sugar

½ ounce bread flour

10 ½ ounces corn syrup, dark is preferred

2 eggs, lightly beaten

1 teaspoon vanilla

½ teaspoon salt

1 ounce butter, melted

Heaping ½ cup pecan pieces or halves


  1. Combine the sugar and the flour in a mixing bowl.
  2. Add the corn syrup and blend thoroughly
  3. Add the eggs, vanilla and salt, whisk to thoroughly combine
  4. Stir in the melted butter
  5. Place the pecans in the prepared pie shell and pour the syrup mixture over the pecans.
  6. Bake at 350 F until the filling is set.
  7. Cool completely before serving.

Note: Chocolate pecan pie variations, add 6 ounces of chocolate chips with the pecans, prepare and bake according to directions