Pecan Pie is excellent any time of year, but it’s perfect during Thanksgiving. It’s easier than you think to make perfect pecan pie with flaky dough, a delectable brown sugar filling, and crunchy nuts on top.
Ingredients
one chilled 9-inch unbaked pie dough
a third of a cup of corn syrup
¼ cup unsalted butter 1 cup brown sugar
1 tablespoon bourbon or 2 tablespoons vanilla extract
a quarter teaspoon of cinnamon
3 eggs (big)
¼ cup pecans, chopped
Instructions
Preheat the oven to 350 degrees Fahrenheit and place the oven rack in the lowest third.
Remove the pie dough from the fridge and set it aside for 10 minutes to come to room temperature.
Roll out the dough into a 12-inch diameter circle on a lightly greased surface with a floured rolling pin.
Lightly flour the bottom of a 9-inch pie dish before transferring the pie dough to it. Dust the interior of the pie crust lightly with flour. Then fold the edges of the pie dough inside and crimp with your fingers or a fork.
Refrigerate the pie pan and crust while you prepare the filling.
In a medium saucepan over low heat, combine the corn syrup, brown sugar, and butter. Melt together, stirring regularly, until the sugar is no longer grainy and the butter is melted.
Remove the pan from the heat and stir in the cinnamon and vanilla extract (or bourbon).
Whisk the eggs in a separate basin until they are foamy.
1 tablespoon of the brown sugar mixture should be whisked into the eggs.
Whisk the eggs into the heated brown sugar mixture fast to prevent the eggs from scrambling.
Remove the pie crust from the refrigerator, fill it with chopped pecans, and pour the filling mixture into the crust (the pecans will float to the top).
Bake for 50-60 minutes* in a preheated oven, then remove from the oven and set aside to cool for at least 4 hours before serving.
Notes
*Check the pie after approximately 30 minutes to see if the crust is turning too brown. If the top of the pie is already brown, cover it with aluminium foil and continue baking.
Cover and keep the pie at room temperature for up to 8 hours before refrigerating. Refrigerate the pie, covered, for up to 4 days (but it’s best after 2). The pie may be carefully wrapped and refrigerated for up to 3 months, then thawed overnight in the refrigerator. Before serving, bring the pie to room temperature.
