Pecan Pie - CC

Pecan Pie - CC
Pecan Pie - CC

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 9

    inch pie shell, fitted and chilled

  • 6

    tbsp unsalted butter

  • 1

    cup / 7oz dark brown sugar

  • 1/2

    tsp salt

  • 3

    large eggs

  • 3/4

    cup light corn syrup

  • 1

    tsbp vanilla extract

  • 2

    cups / 8 oz pecan, toasted and chopped

Directions

1. Oven,middle position, 375F. Line chilled pie crust with two layers of aluminum foil and line with pie weights. Bake until dough is dry and light in color, 25-30 minutes. Transfer the pie plate to a wire rack and remove the weights and foil. Adjust oven rack to lower-middle position and adjust temperature to 275F. (The crust must still be warm with the filling is added.) 2. Melt the butter in a heatproof bowl over a pan of just simmering water. Remove the bowl from the skillet and stir in the sugar and salt until the butter is absorbed. Whisk in the eggs, then corn syrup and vanilla until smooth. 3. Return the bowl to the hot water and stir until the mixture reaches 130F. Off heat, stir in pecans. 4. Pour the pecan mixture into the warm pie crust. Bake until the filling looks set but yields like Jell-O when gently pressed with the back of a spoon, 50-60 minutes. Cool on rack about 2 hours or until room temperature.

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