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Classic Pecan Pie

Pecan pie is a classic must-have dessert at Thanksgiving and other holidays throughout the year. This recipe holds true to tradition with buttery pecans, and is simple to make, calling for a store-bought crust of your choice.

Featuring American Pecans

Ingredients

500 g	raw pecan halves
ø 23 cm	pie dough (store bought or homemade)
6 tbsps	unsalted butter, melted and cooled
240 ml	light corn syrup
225 g	light brown sugar
2 tsps	pure vanilla extract
3	large eggs, lightly beaten
1/2 tsp	salt

Step 1
Place the baking sheet in the oven. Preheat the oven to 180°C.
Step 2
Gently line pie pan with rolled out pie dough. Be sure to press into edges and up the sides. Use fingers or a fork to create a decorative edge of your choice. Set aside.
Step 3
In a large bowl, whisk together butter, corn syrup, brown sugar, and vanilla extract. Add eggs and salt and whisk until mixture is even. Fold in pecan halves.
Step 4
Pour mixture into pie crust and spread evenly with a spatula. Take pieces of aluminum foil and gently cover edges of pie crust. Place pie on a preheated baking sheet and bake for 60 to 70 minutes or until pie is set in the center.
Step 5
Remove pie and allow to cool completely before serving or chilling. Pie can be made the day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.

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Dinner, Lunch, Main Courses, Meat

Classic Pecan Pie

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

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