- 1 9-inch pie crust
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 tsp. vanilla extract
- 1 tsp. salt
- 1/4 tsp. ground cinnamon
- 4 eggs, beaten
- 1/2 cup (1 stick) salted butter
- 2 cups pecans (plus extras to line the top, if desired)
- Partially pre-bake a pie crust in a 9-inch pie pan according to instructions, then heat oven to 350 degrees F.
- In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth.
- Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Stir in chopped pecans, then pour filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.
- Bake for about 50-60 minutes, or until the filling is set. And by "set", I mean that the filling will probably be slightly jiggly, but not too sloshy. If it's too sloshy, don't hesitate to add it back in for another 10-20 minutes. If the edges of the crust begin to turn too brown, briefly remove the pie from the oven and cover the crust with a pie crust shield or loosely wrap with aluminum foil, then return to the oven. Once the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing.
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