Pecan Pie
A rich, sweet pie filled with a gooey mixture of pecans, butter, sugar, and eggs in a flaky pastry crust, originating from the American South.
Nutrition & Info
Instructions
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1
Preheat your oven to 375°F (190°C) and place the unbaked pie crust into a 9-inch pie dish, crimping the edges decoratively around the rim.
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2
Arrange the pecan halves evenly across the bottom of the pie crust, making sure they cover the entire surface in a single layer.
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3
In a large mixing bowl, whisk together the eggs, dark corn syrup, granulated sugar, melted butter, vanilla extract, and salt until the mixture is smooth and well combined.
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4
Pour the egg and syrup mixture carefully over the arranged pecans in the pie crust, allowing it to seep around and under the nuts.
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5
Bake in the preheated oven for 40 to 50 minutes until the filling is set around the edges but still slightly jiggly in the center when gently shaken.
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6
Remove from the oven and allow the pie to cool completely on a wire rack for at least 2 hours before slicing and serving.
Did You Know?
Pecan pie became a Southern staple after corn syrup manufacturer Karo printed the recipe on their bottles in the 1930s, making it accessible to home cooks across America.
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