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
Ingredients
- 1 9" Pre-Rolled Pie Shell, cold (Visit recipe here)
- 10 Ounces Dark Corn Syrup (1 Cup)
- 4 Large Eggs Room temperature
- 7 Ounces Granulated Sugar (1 Cup)
- 1 Ounce Unsalted Butter, Melted (2 Tablespoons)
- 1 teaspoon Vanilla Bean Paste (or Vanilla Extract)
- 6 Ounces Roasted Pecans (¾ Cup)
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.
- Remove pie shell from refrigerator and brush crust generously with a lightly beaten egg or egg whites. This will help prevent the crust from burning.
- Pour filling into pie shell and evenly distribute pecans.
- Place pie on a pie drip catcher or cookie sheet.
- Place pie in preheated oven for 20 minutes. To prevent pie crust from burning apply a pie crust cover or loosely wrap crust in foil.
- Return pie to oven for an additional 20 minutes. To prevent pecans from burning place a square of foil with steam holes cut.
- Return pie to oven for an additional 15 minutes. Check internal temperature of pie by placing an instant read thermometer into the 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
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