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Learn how to make my EASY PIE CRUST RECIPE!
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RECIPE
Pecan Pie
Easy Pie Crust Recipe (see notes)
85g - 6 tbsp unsalted butter, melted
250g - 1 1/4 cups packed light brown sugar
185ml - 3/4 cup light corn syrup
1/4 tsp salt
2 tsp pure vanilla extract
1/2 tsp grated orange zest
3 Large eggs
225g - 2 cups pecan halves
Whipped cream or vanilla ice cream (for serving; optional)
Pecan Pie
Preheat your oven to 350°F / 175°C.
For this recipe you’ll need to make my Easy Pie Crust Recipe. Roll out the crust on a lightly floured surface and carefully drape over a 9-inch pie dish. Trim off the excess and use a fork to crinkle the sides. Chill in the fridge for 30 minutes.
While the pie crust is chilling, add the butter and brown sugar to a medium sized saucepan and place on medium heat. Remove from the heat and whisk in the corn syrup, vanilla extract and salt. Lightly beat the eggs in a medium bowl and then whisk into the mixture.
Place the pecans in the chilled pie shell and then pour the syrup on top. Bake for 45 minutes. Place the dish on a cooling rack and allow to cool to room temperature before slicing and serving with ice cream or cream on top or on the side.
Notes
Pecan Pie can be stored in an airtight container for up to three days.
