Pecan Pie
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- Yield Makes one 9-inch pie
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Ingredients
- All-purpose flour, for dusting
- 1/2 recipe Pate Brisee to Make One Double-Crust or Two Single-Crust Pies
- 6 large eggs
- 1 1/4 cups light corn syrup
- 1 1/4 cups packed dark-brown sugar
- 5 tablespoons unsalted butter, melted and cooled
- 1 tablespoon pure vanilla extract
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 2 1/2 cups coarsely chopped toasted pecans (about 10 ounces), for filling
- 2 cups pecan halves (about 8 ounces), lightly toasted, for topping
- Whipped cream, for serving
Directions
- Set a 9-inch cake ring (with 1 1/2-inch sides) on a baking sheet lined with parchment paper. On a lightly floured work surface, roll out dough to a 13-inch round. Fit dough into ring; trim edges. Freeze 30 minutes.
- Preheat oven to 400 degrees. Whisk together eggs, syrup, and sugar in a medium bowl until smooth. Whisk in butter, vanilla, lemon juice, and salt. Stir in chopped pecans. Pour filling into shell. Arrange pecan halves on top in concentric circles.
- Bake, tenting with foil after 15 minutes, until filling is set, about 1 hour. Let cool at least 2 hours on a wire rack. Serve with whipped cream.
Easy to follow, delicious to eat!!
I first made a Pecan Pie following this recipe for a Thanksgiving BBQ and ever since, my friends and family keep requesting me to make it again for other social gatherings!!
LOVE THIS RECIPE!!
Probably the fault of your sprinform pan...
Try a Kaiser Springform pan
This pie leaked all over the cookie sheet when I made it. I'm very disappointed especially since I used so many nuts that are now wasted on a dry pie.