"No need to wait until Thanksgiving to whip up this pie chock full of pecans and baked in a sweet dough crust! The custard portion of this pie sets perfectly. I will show you how to avoid common issues with pecan pies, such as burnt crusts or a runny center."
Pecan Pie
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- Recipe Card
Prep time: 10mins
Cook time: 45mins
Serves or Makes: 10
Recipe Card
ingredients
- 1 9-inch pie crust sweet pie dough
- 1 cup dark corn syrup
- 4 large room temperature eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 3/4 cup pecans
- 2 tablespoons melted unsalted butter
Method
Step 1
Preheat oven to 350° F
Step 2
Combine corn syrup, eggs, granulated sugar, melted butter and vanilla paste in a bowl. Whisk vigorously until all ingredients are well combined.
Step 3
Remove pie shell from refrigerator and brush crust generously with a lightly beaten egg or egg whites. This will help prevent the crust from burning.
Step 4
Pour filling into pie shell and evenly distribute pecans.
Step 5
Place pie on a pie drip catcher or cookie sheet.
Step 6
Place pie in preheated oven for 20 minutes. To prevent pie crust from burning apply a pie crust cover or loosely wrap crust in foil.
Step 7
Return pie to oven for an additional 20 minutes. To prevent pecans from burning place a square of foil with steam holes cut.
Step 8
Return pie to oven for an additional 15 minutes. Check internal temperature of pie by placing an instant read thermometer into the middle of the pie. If the internal temperature is 180° the pie is done. If lower than 180° return pie to oven and check temperature every 5 minutes.
Step 9
Place pie on a cooling rack and let cool completely before serving.