Pecan Pie Recipe
No need to wait until Thanksgiving to whip up this pie chock full of pecans and baked in a sweet dough crust!
Equipment
- 1 Pie Pan 9"
- Pie Drip Catcher or a cookie sheet
- Pie Crust Shield or foil
- Bowls, measuring cups and spoons
- Hand whisk
Ingredients
- 1 9" Pre-Rolled Pie Shell, cold (Visit recipe here)
- 1 Cup Dark Corn Syrup
- 4 Large Eggs Room temperature
- 1 Cup Granulated Sugar
- 2 Tablespoons Unsalted Butter, Melted
- 1 teaspoon Vanilla Bean Paste (or Vanilla Extract)
- ¾ Cup Roasted Pecans, chopped
Instructions
- Preheat oven to 350°
- Combine corn syrup, eggs, granulated sugar, melted butter and vanilla paste in a bowl. Whisk vigorously until all ingredients are well combined.
- Add pecans and stir well.
- Remove pie shell from refrigerator and brush crust generously with a lightly beaten egg or egg whites. This helps prevent the crust from burning.
- Pour filling into pie shell.
- Place pie on a pie drip catcher or cookie sheet.
- Bake pie in preheated oven for 20 minutes. After 20 minutes apply a pie crust cover or loosely wrap crust in foil.
- Return pie to oven for an additional 20 minutes. After 20 minutes place a square of foil with steam holes cut to prevent pecans from burning.
- Return pie to oven for an additional 15 minutes. Check internal temperature of pie by placing an instant read thermometer into middle of the pie. If the internal temperature is 180° the pie is done. If lower than 180° return pie to oven and check temperature every 5 minutes.
- Place pie on a cooling rack and let cool completely before serving.
Video
Nutrition
Calories: 250kcalCarbohydrates: 48gProtein: 1gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 6mgSodium: 72mgPotassium: 47mgFiber: 1gSugar: 47gVitamin A: 75IUVitamin C: 0.1mgCalcium: 13mgIron: 0.3mg
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