With a flaky butter crust, crunchy nuts, and a rich, chewy filling, it's no wonder why pecan pie is a staple holiday pie on our menu every year.
Ingredients
Instructions
Preheat oven to 400°. Place a baking sheet in oven. Lightly grease a 9"x1.5" pie dish with cooking spray.
On a lightly floured surface, roll dough to a 12" circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Trim overhang to 1" and tuck under itself. Crimp edges as desired.
Line dough with foil or parchment and fill with dried beans or pie weights. Bake crust until top and sides are dry and set, 20 to 25 minutes. Remove foil and weights. Continue to bake until bottom is dry to the touch, about 5 minutes more. Let cool.
In a small saucepan over low heat, melt butter. Whisk in brown sugar until smooth. Remove from heat. Whisk in eggs, corn syrup, vanilla, and salt.
Scatter pecan halves into crust. Pour egg mixture over. Gently mix with a spoon to coat pecans. Lightly place foil over top. Carefully place pie dish on heated baking sheet.
Bake pie 15 minutes. Reduce oven temperature to 350° and continue to bake until filling is puffed, center is slightly jiggly, and edges are set, 30 to 35 minutes more. Transfer to a wire rack and let cool.
Serve topped with ice cream.
Nutrition
- Calories
- 527 Calories
- Fat Content
- 32 g
- Saturated Fat Content
- 8 g
- Trans Fat Content
- 0 g
- Cholesterol Content
- 96 mg
- Sodium Content
- 200 mg
- Carbohydrate Content
- 59 g
- Fiber Content
- 3 g
- Sugar Content
- 56 g
- Protein Content
- 5 g
