Sue Reeves' Six Minute Pecan Pie
A rich, gooey pecan pie with a caramel-like filling and crunchy pecan topping, perfect for holiday gatherings or satisfying dessert cravings.
Ingredients
Instructions
- Mix the eggs, Karo syrup, sugar, margarine, and vanilla in a bowl.
- Stir in the pecans.
- Pour the mixture into an unbaked pie shell.
- Bake at 350°F for 50 minutes or until the filling is firm.
Tips & Substitutions
For a richer flavor, consider using light brown sugar instead of white sugar. If you’re out of margarine, unsalted butter works beautifully as a substitute. Make sure to mix the ingredients well to ensure the filling is smooth. Remember to place your pie shell on a baking sheet to catch any drips while baking.
Serving Suggestions
Serve the pecan pie with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Pat'S Punch Bowl Cake for a festive dessert spread. Consider offering a side of fresh fruit or a light salad to balance the sweetness of the pie.
Storage & Reheating
Allow the pecan pie to cool completely before storing. Keep leftovers covered in the refrigerator for up to four days. To reheat, place slices in the microwave for about 15-30 seconds or in an oven at 350°F for 10-15 minutes until warmed through. Enjoy it slightly warm with a scoop of vanilla ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Sue Reeves' Six Minute Pecan Pie contains roughly 804 calories, with 7g protein, 101g carbohydrates, and 29g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 484mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of pecans?
Yes, you can substitute pecans with walnuts or a mix of your favorite nuts for a different flavor profile. However, keep in mind that this will alter the classic taste of the pecan pie, which is traditionally rich and nutty.
How do I know when the pie is done baking?
The pie is done when the filling is set and no longer jiggly in the center. You can gently shake the pie; if the filling moves slightly but is mostly firm, it’s ready. Keep an eye on the crust to ensure it doesn't over-brown.
Can I make this pie ahead of time?
Absolutely! You can prepare the pecan pie a day in advance. Just bake it, allow it to cool, then cover and refrigerate. Bring it to room temperature before serving, or warm it slightly for a delightful treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).