A classic pecan pie takes only minutes to assemble and is sure to satisfy all appetites.
2 1/2 cups raw pecan halves, toasted
1 homemade or store-bought 9-inch pie crust
6 tablespoons unsalted butter, melted and cooled
1 cup light corn syrup
1 cup light brown sugar
2 teaspoons pure vanilla extract
3 large eggs, lightly beaten
1/2 teaspoon salt
Instructions: Place a baking sheet in oven and heat to 350 degrees.
Gently line a pie pan with rolled-out pie dough. Be sure to press into edges and up the sides. Use fingers or a fork to create a decorative edge of your choice. Set aside. (Skip this step if using a store-bought dough already in a pie tin.)
In a large bowl, whisk together butter, corn syrup, brown sugar and vanilla extract. Add eggs and salt and whisk until mixture is even. Fold in pecan halves.
Pour the mixture into pie crust and spread evenly with a spatula. Take pieces of aluminum foil and gently cover the edges of pie crust. Place the pie on preheated baking sheet and bake for 60-70 minutes, or until pie is set in center.
Remove pie and allow to cool completely before serving or chilling. The pie can be made a day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.
Makes 8 servings
From The American Pecan Council
The Link LonkOctober 14, 2020 at 07:00PM
https://ift.tt/318bCHI
Recipe: Classic Pecan Pie - San Antonio Express-News
https://ift.tt/2CPpHAw
Pie
No comments:
Post a Comment