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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is the best Pecan Pie I have had. It does not come out hard and it also does not have that bottom layer of gelatinous goo that some recipes have. It is consistently moist and nut filled through out. Ingredients:
5 tablespoons unsalted butter |
1 cup packed light brown sugar |
3/4 cup light corn syrup |
1/2 teaspoon fine salt |
2 cups chopped toasted pecans |
2 teaspoons pure vanilla extract |
3 eggs, lightly beaten |
1 refrigerated pie crust |
Directions:
1. Preheat oven to 350°F.
2. Dust some flour all over the pie pan before unrolling pie crust over pie pan. This is to prevent the pie crust from sticking to pie pan.
3. In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the crust.
4. Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.
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