A delightful pie made with toasted pecans and a rich, sweet filling.
190 minutes
A delightful pie made with toasted pecans and a rich, sweet filling.
Unsalted Butter, cut into pieces
tablespoons
Dark Brown Sugar, packed
cups
teaspoons
each
Light Corn Syrup
cups
tablespoons
Toasted pecans, finely chopped
cups
Foolproof Single-Crust Pie Dough, partially baked and warm
each
1. Prepare Oven
Adjust the oven rack to the middle position and place a foil-lined rimmed baking sheet on it. Preheat the oven to 275°F.
2. Melt Butter
Place the butter pieces in a heatproof bowl and set it over a skillet filled with simmering water. Stir occasionally until the butter is fully melted, making sure it doesn't brown.
3. Combine Butter, Sugar, and Salt
Remove the bowl from the heat and stir in the dark brown sugar and salt until the mixture is smooth and well combined.
4. Add Eggs
Add the eggs to the mixture one at a time, whisking until fully incorporated and smooth.
5. Add Corn Syrup and Vanilla
Whisk in the light corn syrup and vanilla extract until the filling is well-blended and glossy.
6. Heat Mixture
Return the bowl to the skillet with hot water and continue to stir until the mixture reaches 130°F. The mixture should be shiny and hot to the touch.
7. Add Pecans
Stir in the toasted and finely chopped pecans until evenly distributed throughout the mixture.
8. Fill Pie Crust
Pour the pecan mixture into the warm, partially baked pie crust, spreading it out evenly.
9. Bake Pie
Place the pie on the preheated baking sheet in the oven and bake for 50 minutes to 1 hour. The filling should look set and jiggle slightly like Jell-O when pressed gently with the back of a spoon.
10. Cool Pie
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to firm up.
11. Serve Pie
The pie can be enjoyed slightly warm or at room temperature. If you prefer it warm, reheat it in a 250°F oven for about 15 minutes. Serve with vanilla ice cream or whipped cream.
Toast pecans in a 350°F oven for about 10 minutes until fragrant and slightly darkened. Let them cool before using.
Cook the filling on the stovetop first to ensure a smooth and creamy texture without overcooking the pecans.
Keep all crust ingredients cold for flakiness. Use an all-butter crust and pre-bake to prevent sogginess.
Bake the pie initially at a higher temperature to set the crust, then lower it to finish baking for a perfectly set filling.
Use pure vanilla extract and dark brown sugar for robust flavor. Opt for organic, free-range eggs for a richer taste.
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