Pecan Pie
| Preheat oven to 350°F | ||||||
| Fit crust into a 9-in pie plate, crimp the edge and chill | ||||||
| 3 large eggs | beat lightly | whisk in until smooth | stir in | pour into crust | bake 350°F until edges are set and center jiggles slightly 50 to 60 min, foil the crust if it browns fast | cool on a rack until set, at least 2 hr |
| 1 cup light corn syrup | ||||||
| 3/4 cup packed light brown sugar | ||||||
| 4 Tbs unsalted butter, melted | ||||||
| 1 tsp vanilla extract | ||||||
| 1/2 tsp salt | ||||||
| 2 cups pecan halves | ||||||
| 1 (9-in) unbaked pie crust | ||||||
- Preheat oven to 350°F
- Fit crust into a 9-in pie plate, crimp the edge and chill
Ingredients
- 3 large eggs
- 1 cup light corn syrup
- 3/4 cup packed light brown sugar
- 4 Tbs unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups pecan halves
- 1 (9-in) unbaked pie crust
Steps
- beat lightly: eggs
- whisk in until smooth: step 1, light corn syrup, light brown sugar, unsalted butter, vanilla extract, salt
- stir in: step 2, pecan halves
- pour into crust: step 3, unbaked pie crust
- bake 350°F until edges are set and center jiggles slightly 50 to 60 min, foil the crust if it browns fast: step 4
- cool on a rack until set, at least 2 hr: step 5
