Pecan Pie
Ingredients
The crust
-
½
15-ounce package
pie crust
The filling
-
4
large
eggs
-
¾
cup
white sugar
-
1
cup
light corn syrup
-
4
ounces
unsalted butter, melted
-
¼
cup
light brown sugar, firmly packed
-
1
teaspoon
vanilla extract
-
½
teaspoon
salt
-
1½
cups
pecans
-
to taste
none
ice cream for serving
Instructions
- Preheat the oven to 350℉ (175℃).
- Unroll the pie crust in a 9-inch pie plate and trim the edges, leaving a ½-inch overhang.
- Fold the overhang under and crimp the edges decoratively.
- Prick the bottom of the crust with a fork and chill for at least 30 minutes.
- In a skillet, melt the butter and combine with granulated sugar and brown sugar over medium heat.
- Whisk in the corn syrup and salt.
- In a separate bowl, lightly beat the eggs and then whisk in the corn syrup mixture.
- Place pecans in the bottom of the crust and pour the filling mixture over them.
- Bake on a baking sheet for 50 minutes to 1 hour, covering the crust with foil for the first 30 minutes.
- Cool completely for 3-4 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
665
Total fat
46g
Total carbohydrates
65g
Total protein
7g
Sodium
211mg
Cholesterol
123mg
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