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Pecan Pie

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A classic holiday staple with a tender custard filling, crunchy toasted pecans, and a flaky crust, perfect for Thanksgiving or any cozy meal.

Ingredients

Scale
  • 1 (9 inch) unbaked or frozen pie crust
  • 2 ½ cups pecans, coarsely chopped
  • 3 large eggs, room temperature
  • 1 cup light or dark corn syrup
  • ¾ cup packed light or dark brown sugar
  • 3 tablespoons melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and position a rack in the lower third of the oven.
  2. Arrange the coarsely chopped pecans evenly into the unbaked pie shell.
  3. Make the filling by whisking together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, ground cinnamon, and salt in a large bowl until smooth.
  4. Combine the filling with the pecans in the pie shell.
  5. Bake for 55 to 60 minutes until the center jiggles slightly and the top is golden brown.
  6. Cool on a wire rack for at least 2 hours before slicing.
  7. Serve optionally with fresh whipped cream and a pinch of cinnamon.

Notes

To prevent the crust edges from overbrowning, tent with foil after 30 to 35 minutes. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Nutrition

Keywords: pecan pie, holiday dessert, Thanksgiving recipe, classic dessert

Find it online: https://saveurmagique.com/pecan-pie/