Southern Pecan Pie (Guy Fieri) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
1 sheet refrigerated piecrust (half a 15-ounce package) |
1 cup light corn syrup |
1 cup packed light brown sugar |
1/2 teaspoon salt |
5 1/3 tablespoons unsalted butter, melted |
1 teaspoon vanilla extract |
3 large eggs |
2 cups toasted pecan halves |
freshly whipped cream, for serving (optional) |
Directions:
1. Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
2. Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
3. Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
4. 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
5. Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.
6. Photograph by Kana Okada
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