Butter Pecan Pie
Ingredients
Crust
-
1
single
pie crust, homemade or store-bought
Filling
-
6
tablespoons
unsalted butter, melted
-
3
cups
pecans, whole and halves
-
1
vanilla bean
scraped
-
¾
cups
corn syrup
-
3
large
eggs
-
1
cup
light or dark brown sugar
-
½
teaspoon
kosher salt
Egg Wash
Instructions
- Roll out the pie crust, crimp the edges, and transfer to the freezer to chill.
- In a skillet over medium heat, melt the butter and add the vanilla bean seeds and pod along with the pecans, toasting for about 5 to 7 minutes.
- In a bowl, whisk together the corn syrup, eggs, brown sugar, and salt.
- Allow the toasted pecans to cool for about 10 minutes, then place them in the chilled pie crust.
- Pour any leftover melted butter into the egg mixture and whisk until smooth.
- Pour the egg mixture over the pecans, brush the edges of the pie crust with egg wash, and place on a lined baking sheet.
- Preheat the oven to 350°F and bake for 50 to 55 minutes until the edges are golden brown and the center is mostly set.
- Allow the pie to cool to room temperature for about 3 to 4 hours before serving.
Nutrition Facts (estimated)
Servings
6
Calories
444
Total fat
47g
Total carbohydrates
7g
Total protein
5g
Sodium
195mg
Cholesterol
30mg
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