Thanksgiving Pecan Pie
Buttery, gooey, caramelly pecan pie
Make my Flaky Pie Crust recipe and place the crust in the freezer. Alternatively, use a frozen store-bought pie crust.
Preheat oven to 350 degrees F. Place a pizza stone or baking tray on the middle rack.
Melt the butter in a medium pot over low heat.
Add the corn syrup and sugars. Increase heat to medium, and stir until the sugars dissolve.
Remove pot from heat. Whisk the vanilla, eggs, and salt into the sugar mixture.
Remove crust from freezer. Add 1 1/2 cups chopped pecans to the crust.
Slowly pour the warm filling into the crust. The pecans will float to the top.
Bake on the stone (or tray) for 55 minutes until filling is set and reaches 185 degrees F.
Cool pie completely before slicing.
Calories: 283kcal | Carbohydrates: 41g | Protein: 2g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 49mg | Potassium: 82mg | Fiber: 1g | Sugar: 40g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg