Pecan Pie

Here’s a straightforward and delicious recipe for Pecan Pie, perfect for Thanksgiving. You can enhance it with chocolate and/or bourbon for an extra special touch. Serve it with vanilla ice cream or whipped cream for a delightful treat!

Ingredients:

- 1 pie dough fitted into a 9-inch pie plate, chilled (homemade or store-bought)

- 6 tablespoons unsalted butter, melted

- 1 cup organic coconut brown sugar (or dark brown sugar)

- A pinch of salt

- 3 eggs

- 3/4 cup light corn syrup

- 2 teaspoons vanilla extract

- 2 cups pecans, toasted (1 1/2 cups chopped into small pieces, 1/2 cup whole for topping)

Instructions:

1. Preheat the oven to 375°F. Line the chilled pie shell with aluminum foil and pie weights. Bake for 25-30 minutes until the dough looks dry and is light in color. Transfer the pie plate to a wire rack and remove the foil and weights. Reduce the oven temperature to 275°F. (Adding the filling to a warm pie crust helps prevent sogginess.)

   

2. In a heatproof bowl, combine the melted butter, sugar, and salt. Whisk in the eggs, corn syrup, and vanilla. In a double boiler with warm water, stir the mixture until it becomes shiny and hot to the touch (around 130°F). Off the heat, fold in the pecans. Pour this mixture into the warm pie crust.

3. Bake for 50-60 minutes or until the filling is set. Allow to cool for at least 2 hours to let the filling firm up.

For the pie crust, you can find a great recipe here.

Enjoy your Thanksgiving pie! Save this recipe for later, share it with a friend, and follow @casalacsamana for more delicious recipes!