Classic Pecan Pie
adapted from Cooking Classy
1 single-crust pie crust, unbaked*2 cups (214g) Fisher Pecan Halves, divided
1 cup (220g) packed light-brown sugar
1/2 tsp fine sea salt
1/8 tsp ground cinnamon
1/3 cup (73g) unsalted butter, melted and cooled to lukewarm
3/4 cup Karo Light Corn Syrup
3 large eggs
1 1/2 tsp vanilla extract
1. For the filling: Chop 1 cup of the pecans then sprinkle evenly into pie crust. Sprinkle 1 cup whole pecans over chopped layer. Set aside. (I could only find chopped pecans and threw them all in there together.) In a mixing bowl whisk together brown sugar, salt and cinnamon. Mix in butter, corn syrup, eggs and vanilla extract (there should be no streaks of egg).
2. Pour mixture evenly over pecan layer in crust. Transfer pie to a baking sheet. Bake in lower portion of the oven, covering edges or tenting entire top of pie with foil as needed. Bake until pie is set, about 45 - 55 minutes (it should appear set when you nudge the baking sheet, a very light jiggle is fine). Transfer to a wire rack and cool completely. Store in refrigerator until ready to serve.
*I used a frozen pie crust and did not do any pre-baking. If you are using homemade, you will want to blind bake it first for 15 minutes at 400 degrees, using pie weights.
1 cup (220g) packed light-brown sugar
1/2 tsp fine sea salt
1/8 tsp ground cinnamon
1/3 cup (73g) unsalted butter, melted and cooled to lukewarm
3/4 cup Karo Light Corn Syrup
3 large eggs
1 1/2 tsp vanilla extract
1. For the filling: Chop 1 cup of the pecans then sprinkle evenly into pie crust. Sprinkle 1 cup whole pecans over chopped layer. Set aside. (I could only find chopped pecans and threw them all in there together.) In a mixing bowl whisk together brown sugar, salt and cinnamon. Mix in butter, corn syrup, eggs and vanilla extract (there should be no streaks of egg).
2. Pour mixture evenly over pecan layer in crust. Transfer pie to a baking sheet. Bake in lower portion of the oven, covering edges or tenting entire top of pie with foil as needed. Bake until pie is set, about 45 - 55 minutes (it should appear set when you nudge the baking sheet, a very light jiggle is fine). Transfer to a wire rack and cool completely. Store in refrigerator until ready to serve.
*I used a frozen pie crust and did not do any pre-baking. If you are using homemade, you will want to blind bake it first for 15 minutes at 400 degrees, using pie weights.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
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