Introduction:
Indulge in the rich and delicious flavors of a classic pecan pie with this recipe. This dessert is perfect for any occasion and will surely satisfy your sweet tooth cravings. The combination of crunchy pecans and gooey filling makes this pie an absolute treat for your taste buds. Plus, it’s easy to make and will impress your family and friends!
Preparation time:
20 minutes |
Cooking Time:
50 minutes |
Total Time:
1 hour 10 minutes |
Serves:
8
Ingredients:
- 1 9-inch unbaked pie crust
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 3 eggs
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together corn syrup, brown sugar, eggs, butter, vanilla, and salt until well combined.
- Stir in the pecans and pour the mixture into the unbaked pie crust.
- Bake in the preheated oven for 50 minutes, or until the pie is set and the crust is golden brown.
- Allow the pie to cool before serving. Enjoy a slice on its own or with a scoop of vanilla ice cream!
Nutrition Information:
Calories:
480 ||
Carbohydrates:
58g ||
Protein:
5g ||
Fat:
26g ||
Saturated Fat:
7g ||
Cholesterol:
85mg ||
Sodium:
250mg ||
Fiber:
2g ||
Sugar:
49g
What I Love About This Recipe?
- The perfect balance of sweetness and crunchiness from the pecans.
- The ease of preparation, making it a great dessert option for any occasion.
- The delicious gooey filling that is so satisfying to indulge in.
- The versatility of serving it warm or cold, with or without ice cream.
- The classic flavors that never fail to impress guests and family members.
What To Avoid While Making this Recipe?
- Avoid overbaking the pie, as it can result in a dry and chewy texture.
- Avoid using stale or rancid pecans, as they can ruin the overall taste of the pie.
- Avoid skipping the vanilla extract, as it adds a depth of flavor to the filling.
- Avoid overmixing the filling, as it can lead to a tough and dense pie.
- Avoid cutting into the pie while it’s still hot, as it needs time to set and cool for the best consistency.
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