Prep Time: 15 mins | Cook Time: 45 mins | Resting time: 2 hrs | Total Time: 3 hrs | Servings: 8 slices
Not only that this is a must Thanksgiving dessert even the best Fall dessert but this Pecan Pie is so good you just have to make this all year round! This Pecan Pie is unlike no other, with its crisp nutty top and a rich, slightly gooey, caramelized centre, this is without a doubt my favourite recipe. Enjoy this warm with a scoop of vanilla ice cream or whipped cream on top.
1 9 ½-inch homemade pie crust
2 ¼ c. pecan halves or coarsely chopped pecans(230 grams)
3 large eggs at room temperature
⅔ c. dark corn syrup (158ml)
1 c. light brown sugar tightly packed (200 grams)
1 ½ tsp pure vanilla extract
¼ tsp salt
¼ c. unsalted butter melted and cooled for several minutes
How to make Pecan Pie
Step 1: According to recipe directions ready the homemade pie crust. Prepare, chill, roll out, and arrange the pie crust into a 9 1/2-inch pie plate but do not bake. Chill again in the fridge while preparing the pecan pie filling.
Step 2: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 3: With parchment paper, line a cookie sheet. Over the surface, evenly scatter the pecans halves. Place in the preheated oven and toast the pecans for about 3 to 5 minutes. When done, take out of the oven and let the toasted pecans cool.
Step 4: Add the eggs to a large bowl and whisk for about 30 seconds until foamy and pale yellow.
Step 5: Whisk in the corn syrup, brown sugar, and vanilla extract, and salt until well incorporated.
Step 6: Add in the melted, slightly cooled butter and whisk.
Step 7: Into the mixture, add the cooled pecan halves and stir until evenly coated.
Step 8: Into the prepared pie plate, transfer the pecan mixture. Place in the preheated oven and bake for about 40 to 50 minutes until the pie is set and the centre is not anymore jiggly. After 25 minutes, make sure to check the pie, then periodically check after that. Tent the pie with foil if the crust is starting to brown rather quickly. This will prevent the pie from over-browning.
Step 9: Remove from the oven and let the pie cool completely. After 2 hours or so, once the pie has completely cooled, cut it and serve.
Step 10: For any leftovers, cover, and store in the fridge for up to 3 days.
As for me, I slice my pie into smaller pieces because Pecan Pies are super rich!
Serving: 1slice | Calories: 610kcal | Carbohydrates: 61g | Protein: 7g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Cholesterol: 111mg | Sodium: 71mg | Potassium: 167mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1500IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 1.1mg