American 60 min

Pecan Pie

Name: Pecan Pie
Total time: 60 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust (homemade or store-bought); 3 large eggs; 1 cup dark corn syrup; ½ cup packed dark brown sugar; 4 tablespoons unsalted butter, melted and cooled; 1 teaspoon pure vanilla extract; ½ teaspoon fine salt; 1 tablespoon bourbon (optional but recommended); 2 cups pecan halves

baking

Ingredientsfor 2

510

Cal

Protein

54g

Carbs

32g

Fat

11 unbaked 9-inch pie crust (homemade or store-bought)
23 large eggs
31 cup dark corn syrup
4½ cup packed dark brown sugar
54 tablespoons unsalted butter, melted and cooled
61 teaspoon pure vanilla extract
7½ teaspoon fine salt
81 tablespoon bourbon (optional but recommended)
92 cups pecan halves

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Instructions

1
Preheat oven to 350°F. Fit pie crust into a 9-inch pie plate and crimp the edges decoratively. Refrigerate while you make the filling.
2
Whisk eggs thoroughly in a large bowl until smooth. Whisk in corn syrup, brown sugar, melted butter, vanilla, salt, and bourbon until fully combined and the sugar has mostly dissolved.
3
Scatter pecan halves over the bottom of the chilled crust — arrange some neatly on top for a beautiful presentation. Pour the filling evenly over the pecans; the pecans will float to the surface and form a gorgeous mosaic. Bake at 350°F for 55–65 minutes until the center barely jiggles when shaken (it will firm up as it cools) and the top is a deep, caramelized brown. Cool completely at room temperature, at least 3 hours, before slicing. Serve with whipped cream.