Pecan Pie
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 single pie crust (click for recipe)
- 3 eggs (at room temperature)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup light corn syrup
- ¼ cup unsalted butter (melted)
- 1 ½ cups pecans (1 cup chopped, and ½ cup left whole)
Method
- Preheat the oven to 350°F/180°C.
- In a medium bowl, whisk the eggs.
- Add in granulated sugar, brown sugar, salt, vanilla extract, corn syrup, and melted butter. Whisk until well combined.
- Gently transfer the unbaked pie crust to a 9-inch pie dish. Fold the edge under and crimp it. Use a fork to prick holes in the bottom of the pie crust.
- Spread chopped pecans evenly over the bottom of the pie crust.
- Pour the filling over the pecans. Slowly the pecans will rise to the surface.
- Arrange the whole pecans in concentric circles over the wet mixture in a decorative way.
- Cover the pie with aluminum foil and bake for 30 minutes. After 30 minutes, uncover and continue baking until the filling is completely set in the center, about 25-30 minutes.
- Once done, place the pie dish on a wire rack and allow the pie to rest for at least two hours before slicing.
- Serve the pecan pie with whipped cream on top.