Pecan Pie
- Preparation time: 20 minutes
- Baking time: 50 minutes
- Total time: 1 hour 10 minutes
Ingredients
Pie Crust:
Filling:
- ⅔ cup sugar
- Dash salt
- 1 cup dark corn syrup
- ⅓ cup butter (5⅓ tablespoons); melted and cooled slightly
- 1 teaspoon vanilla
- 3 eggs
Pecans:
- 1½ cup coarsely chopped pecans
Topping:
Instructions
-
Preheat oven:
Standard Oven: 350° | Convection Oven: 325°
- Make pie dough and place in a 9-inch pie plate; set aside.
- Beat sugar, salt, dark corn syrup, butter, vanilla, and eggs in a work bowl on medium-high speed until mixed well; about 30 seconds.
- Stir in pecans.
- Pour pecan filling into pie plate.
- Bake for 50 minutes or until knife inserted in center comes out clean.
- Remove from oven and cool.
Comments
Serves 8.Refrigerate unused portions. Pie will stay fresh for 3 to 4 days in the refrigerator.
Serve with whipped cream.
Looking for a nut-free pie option to pecan pie? My holiday coconut pie is a great substitute for pecan pie. It rivals pecan pie in its rich, sweet, and nutty flavor and allows for a safe, nut-free option.