Traditional Pecan Pie in a Jar

Traditional Pecan Pie in a Jar
  • 2 cups pecan halves, broken into coarse pieces
  • 1 cup white sugar
  • 3/4 cup light corn syrup
  • 3/4 cup dark corn syrup
  • 4 eggs
  • 1/4 cup butter, melted
  • 1 1/2 teaspoons vanilla extract
  • 1 pinch salt
  • 8 half pint canning jars with lids and rings
  • cooking spray
  • 2 unbaked 9-inch pie crusts


  1. Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet.
  2. Bake pecans in the preheated oven until lightly toasted, 6 to 8 minutes. Cool to room temperature.
  3. Bring sugar, light corn syrup, and dark corn syrup to a boil in a saucepan; boil for 2 minutes. Remove from heat and cool slightly, about 10 minutes.
  4. Whisk eggs in a large bowl until frothy. Add syrup mixture slowly, whisking constantly to prevent eggs from curdling. Whisk in butter, vanilla extract, and salt until batter is smooth.
  5. Spray 8 small jars with cooking spray. Press pieces of pie crust dough into bottom and sides of jars. Add a layer of toasted pecans to each jar. Spoon in batter, leaving 1/4 inch rim at top.
  6. Bake in preheated oven until darkened on the top, about 40 minutes. Cool to room temperature before serving.

05/08/2018
Traditional Pecan Pie in a Jar, recipe PT15M PT1H 5 455 calories

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