Thanksgiving Pecan Pie Recipe
Servings: 12
Calories: 284kcal
Ingredients
- 4 tablespoon butter unsalted
- 1 cup corn syrup dark
- ½ cup brown sugar light
- ½ cup sugar
- 1 teaspoon pure vanilla extract
- 3 eggs large
- salt pinch
- 1½ cups pecans chopped
Directions
- 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° 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 1½ 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 45 to 50 minutes until filling is set and reaches 185℉.
- Cool pie completely before slicing.
Nutrition
Calories: 284kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 63mg | Potassium: 92mg | Fiber: 1g | Sugar: 40g | Vitamin A: 183IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg