Pecan Pie
Indulge in the rich flavors of a classic pecan pie, featuring a buttery, crisp crust that envelops a gooey, nutty filling. This recipe promises a perfect balance of sweetness and crunch, making it an irresistible choice for any occasion.
— Constant Cookbook
Ingredients
- 1 whole Unbaked Pie Crust (I Use "sylvia's Perfect Pie Crust" Recipe
- 1 cup White Sugar
- 3 Tablespoons Brown Sugar
- 1/2 teaspoon Salt
- 1 cup Corn Syrup
- 3/4 teaspoons Vanilla
- 1/3 cup Melted Butter (salted)
- 3 whole Eggs, Beaten
- 1 cup (heaping) Chopped Pecans
Instructions
- First, whip up your pie crust using <a href="https://thepioneerwoman.com/food-cooking/recipes/a11734/p-p-p-pie-crust-and-its-p-p-p-perfect/">Sylvia's Perfect Pie Crust.
- Preheat the oven to 350˚. Next, mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
- Pour the chopped pecans in the bottom of the unbaked pie shell.
- Pour the syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. Note: Pie should not be overly jiggly when you remove it from the oven! If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
- Allow to cool for several hours or overnight. Serve in thin slivers.
Cook Time
50M
Prep Time
PT15M
Yield
12
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