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Heavy on the pecan & coated in a luscious, gooey caramel within a crisp homemade crust

Makes 1 9” pie


For the Crust (can sub premade pie crust):

1-1/4c flour

Dash salt

1/2tbsp sugar

1 stick butter, cold & cut into cubes

1/4c cold water


For the Filling:

5c pecan halves

1c corn syrup

3tbsp brown sugar

1c sugar

3 eggs, beaten

1/2tsp salt

1/3c butter, melted

1tsp vanilla extract


In a food processor, pulse together the flour thru sugar. Add in the butter and pulse a few times until it becomes the consistency of breadcrumbs. Drizzle in the water a little at a time and process until a dough comes together. The crumbs should stick together when you press them between your fingers. Dump out onto a large piece of plastic wrap and press quickly into a dish. Wrap completely and refrigerate 1hr.


Transfer dough to a well-floured work surface and roll out to a 12-13” circle. Refrigerate the dough circle while preparing the filling.


Preheat oven to 350degrees. Combine corn syrup thru vanilla in a medium bowl, whisking until completely together. Gently transfer pie crust to a 9” pie pan, trimming the overhanging dough to a ½”in past the pan. Pour the pecan halves into the crust and pour the filling over the nuts. Roll the extra crust edge in, then use your fingers to press in a design. Press the inside crust with your left index finger towards you while pressing the outside of the crust inward with your right index finger. Repeat along the whole edge.


Place pie on a baking sheet and bake in the center of the oven for 1hr, rotating halfway thru. If the crust starts to get to dark, cover the top with foil.


Let cool at least 30min before serving, the longer the better so the filling can set up. Serve warm or at room temp. Refrigerate leftovers up to 1 week.



Freeze entire pie, once cooled, well wrapped or sealed, for up to two months.