Description
A delicious homemade pecan pie that combines crunchy pecans with a sweet filling in a flaky crust.
Ingredients
Scale
- 1 ½ cups all-purpose flour (for pie crust)
- ½ cup unsalted butter (for pie crust)
- Pinch of salt (for pie crust)
- Cold water (for pie crust)
- 1 cup pecans
- 1 cup brown sugar
- 1 cup granulated sugar
- ½ cup corn syrup
- 4 large eggs
- ¼ cup melted unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- If you’re using a store-bought crust, place it in a 9-inch pie pan. For a homemade crust, combine 1 ½ cups of all-purpose flour, ½ cup of unsalted butter, and a pinch of salt. Add cold water gradually until you achieve a dough. Roll it out and fit it into your pie pan.
- Spread the pecans on a baking sheet and toast them in the preheated oven for about 8-10 minutes until fragrant.
- In a large mixing bowl, whisk together 1 cup of brown sugar, 1 cup of granulated sugar, ½ cup of corn syrup, 4 large eggs, ¼ cup of melted unsalted butter, and 1 teaspoon of vanilla extract until smooth.
- Fold the toasted pecans into the filling mixture gently, making sure they are evenly distributed.
- Pour the pecan filling into the prepared pie crust, spreading it evenly.
- Place the pie in the oven and bake for 60-70 minutes until the filling is set but slightly jiggly in the center and the crust is golden brown.
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
Notes
- Ensure the toast time for the pecans is closely monitored to avoid burning.
- For the best flavor, use fresh eggs and high-quality vanilla extract.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg