Dessertscrazyforcrust5.0
Pecan Pie Recipe
This Classic Pecan Pie is as easy as they come. A handful of ingredients makes the perfect pie!
👥 10 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 425°F. Line your pie plate with your pie crust, crimp edges as desired, and chill until ready to fill. Note: make sure to use a 8-9” pie plate for this pie; using anything bigger than 9” will result in a not full pie!
2
Whisk eggs, corn syrup, sugar, butter, salt, and cornstarch in a large bowl.
large eggs3(237ml) dark corn syrup (light may be substituted)1 cup(4g) cornstarch1 teaspoon(210g) pecan halves2 cups
3
Place the pecans in a single layer in the bottom of your pie crust. Pour the filling over the top. The pecans will rise to the top of the pie.
4
Place the pie on a cookie sheet. Tear off 4” long strips of aluminum foil (about 1 1/2” wide) and wrap the edges of the pie crust so it doesn’t brown too quickly. (Or you can use a pie crust shield.)
5
Bake for ⏱️ 10 minutes at 425°F. Then lower the temperature to 350°F and bake for ⏱️ 20 minutes. At that time, carefully remove the foil strips or pie crust shield, then bake for another ⏱️ 12-16 minutes until the pie is puffed and browned. Remove from oven and cool completely before serving. (I chill mine overnight and then bring it to room temperature before serving.) Store covered in the refrigerator for up to 3 days, or freeze (whole or slices) for up to one month.
Nutrition Facts
calories
401 kcal
fat Content
24 g
serving Size
1 slice
fiber Content
2 g
sugar Content
33 g
sodium Content
202 mg
protein Content
4 g
cholesterol Content
68 mg
carbohydrate Content
44 g
saturated Fat Content
5 g
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