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Pecan Pie with a Shortbread Crust

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8


  • For the Crust:
  • 3/4 cup of butter
  • 1/4 cup sugar
  • 1 tablespoon powdered sugar
  • 2 cups all purpose flour
  • For the Filling:
  • 4 eggs
  • 1-1/2 cups Karo Light OR Dark Corn Syrup
  • 1-1/2 cups sugar
  • 3 tablespoons butter melted
  • 1-1/2 teaspoons Vanilla
  • 2-1/2 cups coarsely chopped pecans


  1. Make the crust. Preheat the oven to 350 degrees. Melt butter in saucepan. Remove from heat & add both sugar and stir to combine. Stir in flour. Cool 15 minutes (dough will be warm). Spray 10 inch pie pan with non- stick spray. Press dough onto bottom & up the sides of pie pan. Bake for 10 minutes - the crust will not be fully baked; it will go back into the oven once the pie is filled.
  2. Make the filling. Beat eggs, corn syrup, sugar, butter and vanilla in a large bowl until well blended. Stir in pecans.
  3. Pour filling over hot crust; spread evenly.
  4. Bake 40-45 minutes at 350°F until filling is firm around the edges and slightly firm in center. Cool completely on wire rack before serving.