Pecan pie from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • emstovall on November 26, 2021

    Used 12 oz of chopped pecans which is family tradition (2x the amount on the karo recipe)

  • leilx on November 26, 2020

    Love this pie! I used a different crust. I did not add chocolate.

  • ebs on November 26, 2020

    Fantastic pecan pie recipe - easy and delicious. I parbaked the crust (used Zingerman's pie crust recipe) and I did not add the chocolate on the crust. I made it in my larger pie dish and it did not quite fill it, so next time I would either use a smaller pie pan or scale up the recipe

  • Frenchfoodie on November 02, 2020

    Delicious, straightforward and very forgiving - even accidentally cooking at 200 (the blind bake temperature) rather than 175 for 30 minutes didn’t affect its gooey deliciousness.

  • mfto on May 15, 2017

    This is now my favorite pecan pie recipe. So easy and so good. Deb explains every step so that even I can understand it. Fortunately her idea to paint chocolate on the bottom crust before adding the pecan filling is optional. What a terrible idea. However I have a daughter and several grandchildren who will put chocolate on everything. I followed Deb's instructions for prebaking the crust and it works. I have done this a little differently from another recipe but Deb's is easier. Definitely use Golden Syrup.

  • JoCam1717 on December 30, 2015

    This has now become my absolute favorite pecan pie recipe! Toasted pecans, golden syrup, bourbon, and chocolate on the bottom, make for an amazing taste. I did not use her crust recipe, so cannot comment on that aspect.

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