High Altitude Pecan Pie – a delicious recipe with dark brown sugar, eggs, unsalted butter, corn syrup, molasses, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position rack in lower third of oven. Preheat oven to 425 degrees and set cookie sheet on rack to get hot.
2
Line 9-inch pie plate with crust. Line crust with foil and fill with pie weights. Place on cookie sheet in oven. Prebake crust 15-17 minutes. Remove cookie sheet with pie plate on it, gather up edges of foil with pie weights inside and lift out. Set aside pie shell.
3
Reduce oven temperature to 375 degrees. Move oven rack to center of oven.
4
In bowl of electric mixer or in large bowl using whisk, beat together brown sugar and eggs. Mix in all remaining ingredients except nuts. Pour filling into partially baked pastry shell and arrange nuts on top. Bake 20-25 minutes, or until table knife inserted in center comes out clean or coated with clear syrup.
5
Cool pie on wire rack and serve at room temperature.
971
kcal
Calories
79
g
Fat
60
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup dark brown sugar, packed, 3 large eggs, 6 tablespoons unsalted butter, melted, 2/3 cup dark corn syrup, and more.
Yes, High Altitude Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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