Pecan Pie
Servings Prep Time
10-12slices 30minutes
Cook Time Passive Time
90minutes 1hour
Servings Prep Time
10-12slices 30minutes
Cook Time Passive Time
90minutes 1hour
Ingredients
  • 1 pie crusteither homemade or store bought
  • 4cups pecan halves
  • 4 large eggslightly beaten
  • 1cup packed dark brown sugar
  • 1cup light corn syrup
  • 1/2cup unsalted buttermelted and cooled
  • 2tbsp vanilla extract
  • 1/2tsp salt
Instructions
  1. On a lightly floured surface, roll out dough to a 13-inch round. Fit the dough into a 9-inch pie plate.
  2. Trim the dough, leaving a 1-inch overhang. Turn the overhang under, flush with the rim.
  3. Flute or crimp edges, then refrigerate or freeze until firm, about 30 minutes.
  4. Preheat oven to 325F.
  5. Set aside 1 1/2 cups of pecan halves; coarsely chop remaining 2 1/2 cups pecan halves.
  6. Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in a medium bowl until well combined.
  7. Stir in chopped pecans, and pour mixture into prepared pie shell, spreading evenly.
  8. Arrange reserved pecan halves on top in concentric circles until the surface is completely covered.
  9. Place pie on a rimmed baking sheet, and bake until filling is just set and the crust is golden brown, about 90 minutes.
  10. Transfer to a wire rack and let cool completely before serving. Pie can be stored at room temperature, loosely covered, up to 1 day.
Recipe Notes

**Cardinal Rule** If the nuts and crust are getting too dark while the pie is baking, tent the pie loosely with foil for the remaining baking time.

Recipe source: Martha Stewart’s Pies and Tarts cookbook

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