Pecan Pie

Pecan pie 10


  • Pecan halves – 1 cup
  • Unsalted butter – 5 tbsps
  • Light brown sugar – 1 cup
  • Light corn syrup – 3/4 cup
  • Salt – 1/2 tsp
  • Vanilla extract – 2 tsps
  • Eggs – 3, lightly beaten
  • Pie crust – half a recipe of the pie crust. Recipe can be found here


    • Make the pie crust. Refrigerate for 1 hour.
    • Preheat oven to 350F.
    • Line a baking pan with foil and roast the pecans in the oven for 5 minutes.

Pecan pie 1

    • Transfer the pecans to a bowl and let them cool down.
    • Roll out the pie crust.
    • Place it on the pie dish.
    • Poke the bottom crust with a fork and refrigerate it.

Pecan pie 7

    • Preheat oven to 420F
    • Add butter, light brown sugar, corn syrup and salt to a saucepan and let it cook on medium heat. Stir continuously.

Pecan pie 2

    • Let it boil for a minute.

Pecan pie 3

    • Turn off the heat.
    • Add the roasted pecans to it.

Pecan pie 4

    • Let the filling cool down for 5 minutes.
    • Lightly beat 3 eggs and vanilla extract in a bowl.

Pecan pie 5

    • Add the egg mixture to the pie filling and whisk until well combined.

Pecan pie 6

    • Pour the filling into the chilled pie crust and let it bake for 10 minutes.

Pecan pie 8

    • Lower the temperature to 375F( do not remove the pie from the oven) and bake for 45 minutes.
    • Rotate the pie halfway as it bakes.
    • The pie is ready when a toothpick inserted in the center comes out clean.
    • Let the pie cool down completely on a wire rack.

Pecan pie 9

  • Serve the pie at room temperature.




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