Pecan Pie
Gooey, sweet pie loaded with toasted pecans.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat and Prep: Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch deep-dish pie plate and crimp the edges. Spread the pecan halves evenly across the bottom of the crust.
- 2
Mix the Filling: In a large mixing bowl, vigorously whisk together the lightly beaten eggs, light corn syrup, brown sugar, granulated sugar, melted butter, vanilla extract, and salt until completely smooth and homogeneous.
- 3
Assemble: Pour the syrupy filling directly over the pecans in the pie crust. The pecans will naturally rise to the surface, creating a beautiful layered look.
- 4
Bake: Carefully transfer the pie to the center rack of the oven. Bake for 55 to 65 minutes.
- 5
Check for Doneness: The pie is done when the edges are set and slightly puffed, but the very center still has a slight jiggle (like gelatin) when gently shaken. If the crust edges are browning too quickly, tent them with aluminum foil during the last 20 minutes of baking.
- 6
Cool Completely: This step is crucial: allow the pie to cool completely on a wire rack for at least 2 to 3 hours before slicing. This allows the custard filling to set properly. Serve with whipped cream.
Plan it in Listahan
Add Pecan Pie to your week, check it against your household's allergens, and build the shopping list automatically.