Pecan Pie

For some reason this autumn has brought out the baker in me and this week I tried to make my first ever pecan pie. I got the general idea for the recipe from the Food Network website but I added my own twists.  I hope you try it out because it was absolutely delicious!

Dough:
Pillsbury Pie Crust

Filling:

  • 5 tablespoons of unsalted butter
  • 1 cup of packed light brown sugar
  • 3/4 cup of light corn syrup
  • 1/2 teaspoon of fine salt
  • 2 cups of toasted pecans
  • 2 teaspoons of pure vanilla extract
  • 3 lightly beaten eggs

Directions:

  1. In a medium saucepan on medium heat, combine the butter, brown sugar, corn syrup and salt.
  2. Bring the combination to a boil, stirring constantly and continue to boil for 1 minute while stirring
  3. Remove from heat and stir inn the nuts and vanilla extract
  4. Allow to cool slightly (5 minutes)
  5. Whisk the eggs into the filling until smooth
  6. Grease your pie tray and place the pillsbury pie crust on it
  7. Place filling onto the pie crust
  8. Place pie on the lower level rack of the oven and bake at 350 for about 40-45 minutes
  9. Take out of oven, let cool and serve warm or cool

Tips & Tricks

  • You know the pie is ready when the edges are set but the center is still slightly loose
  • Keep an eye on your pie to make sure the edges don’t get very dark
  • If edges are getting dark, cover the edges with foil

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4 thoughts on “Pecan Pie

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