Southern Soul Food

Pecan Pie

Name: Pecan Pie
Total time: 75 min
Yield: 8 servings
Cuisine: Southern Soul Food
Ingredients: 1 unbaked 9-inch deep-dish pie crust; 2 cups pecan halves; 3 large eggs, lightly beaten; 1 cup light corn syrup; 1/2 cup packed light brown sugar, 1/2 cup granulated sugar; 1/3 cup unsalted butter, melted and cooled; 1 tsp vanilla extract, 1/4 tsp salt

Gooey, sweet pie loaded with toasted pecans.

75 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy Tree nut

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Instructions

6 steps

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.

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