Pecan Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 9 inch unbaked pie dough chilled
¾ cup corn syrup
1 cup brown sugar
¼ cup unsalted butter
2 tsp vanilla extract or 1 tbsp bourbon
½ tsp cinnamon
3 large eggs
1¼ cup chopped pecans
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Directions: |
Directions:1. Preheat oven to 350º and position the oven rack in the bottom ⅓ of oven.
2.Take the pie dough out of the fridge and let sit at room temperature for about 10 minutes.
3. On a lightly floured surface using a floured rolling pin, roll out the dough into a circle about 12 inches in diameter.
4. Lightly dust the bottom of a 9 inch pie plate with flour and transfer the pie dough to the pie plate. Lightly sprinkle flour on the inside of the pie crust. The fold over the edges of the pie dough and crimp with your fingers or press down with a fork.
5. Place the pie plate and crust in the fridge as you mike the filling.
6. Add the corn syrup, brown sugar and butter to a medium saucepan over low heat. Melt together until the sugar is no linger grainy and the butter is melted, stirring occasionally.
7. Remove the pan from the heat and whisk in the vanilla extract (or bourbon) and cinnamon.
8. In a separate bowl whisk the eggs until frothy.
9. Whisk 1 tablespoon of the brown sugar mixture into the eggs.
10. Whisk the eggs into the warm brown sugar mixture, making sure to go quickly so that the eggs won't scramble.
11. Take the pie crust out of the fridge and place the chopped pecans in the pie shell, then pour the filling mixture into the crust (the pecans will float to the top).
12. Bake in a preheated oven for 50-60 minutes Then remove from the oven and let sit at room temperature for at least 4 hours before serving. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: After 30 minutes check the crust. If the crust is getting too brown cover the edges of the pie with aluminum foil.
This recipe is from justsotasty.com
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