Monday, May 16, 2022

Pecan Pie Easy #Recipe by Maya Corrigan

Pecan pie is often too sweet for my tastes, but since I'm fond of pies and pecans, I usually eat a piece, not a slice but a sliver. A month ago when a friend came to dinner and brought a homemade pecan pie, I asked for a sliver. Once I tasted it, though, I ate a slice in addition to the silver. It had just the right amount of sweetness. I'm sharing my friend's recipe today. It uses less sugar than most pecan pie recipes. Many people believe there's no such thing as pecan pie that's too sweet, but if you're not in that group, you might like this version. 


1/2 cup sugar
2 tablespoons butter, softened
2 eggs, lightly beaten
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 cup light corn syrup
1 1/2 cups coarsely chopped pecans
1 8-inch pie shell, unbaked 

Note: A prepared shell also works. My store-bought pecan pie crust ended up a bit toasty. Next time I'll follow the directions and start with an unbaked pie shell. 

Preheat the oven to 350 degrees

Mix the first seven ingredients, everything except the pecans and pie shell. Beat the mixture well and then stir in the pecans.

Pour the mixture into the pie shell. I added five whole pecans on top as a decoration. Next time I make this pie, I'll add more whole pecans on top.

Bake 30-40 minutes or until the filling is set.

Remove the pie from the oven and let it cool before serving.

Serve with ice cream or whipped cream. 

Yield: 6-8 slices


Maya Corrigan writes the Five-Ingredient Mysteries featuring café manger Val and her live-wire grandfather solving murders in a Chesapeake Bay town. Maya lives in a Virginia suburb of Washington, D.C. Before writing crime fiction, she taught American literature, writing, and detective fiction at Northern Virginia Community College and Georgetown University. When not reading and writing, she enjoys theater, travel, trivia, cooking, and crosswords.

Visit my website for easy recipes, mystery history and trivia, and a free culinary mystery story.



  1. I'm going to save this one Maya, as I don't thrive on overly sweet pie either!

  2. I love pecan pie! That was my dad's request for his birthday every year instead of a cake. Thanks for this less sweet version, May!

  3. This is more my style of pecan pie. Unfortunately, hubby LOVES it super sweet. In fact, I make it with double recipe of the gooey part and bake in a deep dish pie pan to give him that extra sweetness. Needless to say, he eats 99% of it cause it's so sweet.
    2clowns at arkansas dot net

  4. Lucy, Molly, and Kay, Thanks for your comments. I'm happy to learn I'm not the only lover of less-sweet pecan pie. I hope the recipe works for you. ~Maya

  5. I love the idea of pecan pie, but usually find I'm done after one or two bites.
    This looks like the solution! Thanks

  6. Thanks for your comment, Libby. I hope this recipe is the solution.