🥧 Pecan Pie

Chef notes

Pecan pie filling is basically just eggs, syrup, and butter, and it sounds too simple but it sets up into this incredible gooey sweet layer under all the pecans. I arranged the pecans on top myself which took a while but it looks really professional. The crust was homemade too. This one is really sweet so a small slice goes a long way.

Ingredients

• Pecans
• Eggs
• Corn syrup
• Brown sugar
• Butter
• Vanilla extract
• Salt
• All-purpose flour
• Butter
• Ice water
• Salt

Recipe

1. 1.Position a rack in the bottom third of the oven and preheat to 425°F.
2. 2.Place the unbaked pie crust in a deep-dish pie plate and crimp the edges. If using homemade dough, freeze it for 20 minutes. Place the crust on a baking sheet and fill with the chopped pecans.
3. 3.Whisk together corn syrup, sugar, eggs, melted butter, vanilla, and salt until well combined. Pour over the pecans. Arrange pecan halves on top in a decorative pattern if desired.
4. 4.Bake for 15 minutes, then reduce the temperature to 350°F. Continue baking 35–40 minutes until the filling is puffed and the center wobbles slightly when gently shaken. Tent with foil if the crust browns too quickly.
5. 5.Let cool completely on a wire rack before slicing.