pecan-pie-full

Pecan Pie

Total Time:
1 hr, 20 mins
Prep Time:
25 mins
Cook Time:
55 mins
Yield:
6 servings
Dish Size:
1 Quart
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November 22, 2011
Tara’s Tidbits®

Once the pecans have floated up to the top of the pie in step 4, use a fork or knife to flip them right side up to ensure the best-looking pie.

Pecan pie seems difficult, but it is actually one of the easiest pies that you can make. With just a few ingredients and minimal effort, you can have a homemade piece of chewy, gooey, sweet, and delicious pie that will definitely leave you feeling accomplished...or at least surprised that it really was that easy! - Tara

Ingredients

  • Nonstick cooking spray
  • All-purpose flour
  • 1 rolled 9-inch pie crust, room temperature
  • 3 eggs, very lightly beaten
  • 2 tablespoons sugar
  • 3/4 cup dark brown sugar
  • 1 1/2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 2/3 cup corn syrup
  • 2 tablespoons butter, melted
  • 1 rounded cup pecan halves

Directions

  1. Preheat oven to 350 degrees. Generously spray a 1 quart temp-tations® pie plate with nonstick cooking spray, and then sprinkle with about 1 tablespoon of flour. Unroll pie crust and place in pie plate. Fold down and press top of crust into fluted edges of the pie plate. When folding crust, keep it at least as high as the pie plate, and be extremely careful not to tear the crust, or the filling will leak and cause the crust to stick.
  2. Sprinkle 2 tablespoons of flour along the bottom of the pie crust and refrigerate 10 minutes.
  3. In a large mixing bowl, combine eggs with sugar, brown sugar, flour, and vanilla extract. Fold in corn syrup and butter, until everything is well combined.
  4. Place the pecan halves at the bottom of the pie crust and pour the filling over the top. (Pecan halves will float to the top.)
  5. Bake 50-55 minutes, or until pie is somewhat springy in the center (it will jiggle like gelatin, but will continue cooking once removed from the oven). Check on pie periodically as it cooks, and surround the edges of the crust with tin foil, if they begin to over-brown. Cool completely before serving.
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