Dessertsbiggerbolderbaking4.6
Gemma's Best Ever Pecan Pie Recipe
With a buttery crust, toasted pecans, and a caramel custard center, my Best Ever Pecan Pie is irresistible! You'll want it on every holiday table.
👥 8 Servings⏱️ Prep & Cook: 3h⏳ Prep: 35 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C). On a floured surface, roll out the pastry to ¼-inch thick and line a 9-inch pie tin with your pie crust. Place in the fridge until needed.
2
Combine the egg yolks, brown sugar, syrup, butter, and cream in a bowl and whisk until smooth.
large egg yolks6(3 oz/90 g) butter, melted6 tablespoons(10 oz/284 g) pecans, (chopped and toasted )2 cups
3
Stir in the chopped pecans to the mix, reserving about ½ cup to lay on top of the pie if desired.
4
Pour the pecan mix into your prepared pie shell. Place on any of the reserved pecans.
5
Place the pie on a baking tray and bake for roughly ⏱️ 40-45 minutes or until the center of the filling is a little wobbly in the middle and just set around the edges.
6
Serve warm with vanilla ice cream or homemade whipped cream. Cover and store at room temperature for up to 4 days.
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