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Pecan Pie

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A classic pecan pie filled with rich, caramelized pecans swimming in a luscious custard.

Ingredients

Scale
  • Cooking spray
  • All-purpose flour, for rolling
  • 1 batch basic pie dough, chilled
  • 6 Tbsp. unsalted butter
  • 3/4 cup packed light brown sugar
  • 3 large eggs, beaten to blend
  • 1 cup light corn syrup
  • 1 Tbsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 2 cups pecan halves
  • Vanilla ice cream, for serving

Instructions

  1. Preheat your oven to 400°F (200°C) and place a baking sheet inside.
  2. Lightly grease a 9 by 1.5 inch pie dish with cooking spray.
  3. On a lightly floured surface, roll your pie dough into a 12-inch circle and fit it into the pie dish.
  4. Trim the excess dough to about 1 inch and crimp the edges.
  5. Line the dough with foil or parchment and fill with pie weights. Bake the crust for 20 to 25 minutes.
  6. Remove the foil and weights, and bake for an additional 5 minutes until the bottom is dry. Let cool.
  7. In a small saucepan over low heat, melt the butter.
  8. Stir in the brown sugar until smooth, then whisk in beaten eggs, corn syrup, vanilla, and salt.
  9. Scatter pecan halves into the pre-baked crust and pour the egg mixture over them.
  10. Cover with foil, place on the baking sheet, and bake for 15 minutes. Reduce oven temperature to 350°F (175°C) and bake for another 30 to 35 minutes until the center is slightly jiggly.
  11. Allow to cool on a wire rack before serving with vanilla ice cream.

Notes

For a lighter version, consider using low-sugar sweeteners and coconut oil as a substitute for butter.

Nutrition

Find it online: https://www.goandweb.com/pecan-pie-delicious-recipe-easy-to-make/