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Piloncillo Candied Pecan Pie

Author Vianney Rodriguez


  • Crust:
  • 2 cups flour
  • 1 teaspoon salt
  • 1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
  • 6-8 tablespoons ice cold water
  • Filling:
  • 1/3 cup butter
  • 1 cup white sugar
  • 1 cup light corn syrup
  • 4 eggs
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 cups piloncillo candied pecans
  • Piloncillo Candied Pecans:
  • 3 tablespoon butter
  • 2 cups pecans
  • 6 tablespoon grated piloncillo
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt


  1. For crust:
  2. Blend flour and salt in mixing bowl. Cut shortening into cubes and cut into flour mixture using pastry blender or fork until it resembles small pea-sized crumbles. Gently stir in half water, mix gently and add more water if need just until dough holds together. Divide dough in half and shape into a ball, flatten and wrap in plastic wrap and refrigerate for at least an hour. Roll out dough on a lightly floured surface into a circle 2 inches wider than pie pan. Using rolling pin transfer dough to pie pan, trim evenly around pie pan, pinch edges around pie pan and prick with fork.
  3. For Candied Pecans:
  4. Preheat the oven to 300 degrees. Melt butter in a large nonstick skillet. Add pecans and stir to coat completely. Stir in grated piloncillo, ground cinnamon and salt; stir to coat completely. Place on baking sheet and bake 10 minutes. Use to make pecan pie filling.
  5. To make Pie filling and baking directions:
  6. Melt butter in microwave and whisk together with the sugar, corn syrup, eggs, salt, and vanilla. Spread piloncillo candied pecans on bottom of crust and pour the filling over the pecans into the pie shell. Bake at 350 degrees for 50 to 60 minutes.