Eightyrecipes
Easy Pecan Pie
A one bowl pecan filling poured into an unbaked crust, baked until the centre just wobbles and cooled until it sets.
Ingredients
- 1 unbaked 9-inch pie crust store-bought or homemade
- 200 g pecans about 2 cups
- 3 large eggs
- 200 g brown sugar 1 cup packed
- 120 ml corn syrup 1/2 cup, or golden syrup
- 60 g butter 1/4 cup, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Place the unbaked pie crust into a 9-inch pie dish or fluted tart tin and chill it while you mix the filling.
- In a large mixing bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla extract, and salt until smooth and fully combined.
- Stir in the pecans, making sure they are evenly coated in the filling.
- Pour the mixture carefully into the prepared pie crust.
- Bake for 50 to 60 minutes, until the centre is set but still slightly jiggly when gently shaken.
- If the crust begins to brown too quickly, loosely cover the edges with foil for the final part of baking.
- Remove from the oven and cool completely at room temperature for at least 2 hours before slicing.
Notes
Nutrition values are an estimate. Take the pie out while the very centre still wobbles gently, since the filling firms as it cools. Cool it completely for at least 2 hours before slicing, and shield the pastry rim with foil if it browns before the filling has set.
Nutrition
Nutrition is an estimate, calculated automatically.
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