Pecan Pie
This Southern Classic is actually pretty easy to make! Plus, you can make it in advance and store it in the freezer until you need it. Perfect for making Thanksgiving a little more manageable.
Servings: 1 pie
Calories: 3918kcal
Ingredients
SO WHAT YOU'RE GONNA NEED IS:
- 1 Refrigerated Pie Crust
- 1 - 1 1/2 cups Pecans (halves)
- 1 cup Sugar
- 3 Tablespoons Brown Sugar
- 1 cup Corn Syrup (light or dark)
- 3 eggs
- 1 teaspoon Vanilla Extract
- 1/4 Tablespoons Butter (melted)
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1 Tablespoon Whipped Cream (garnish)
Instructions
- Unroll refrigerated Pie Crust and shape into Pie Pan
- Place Pecan halves on the bottom of the crust in any design you like (Note: the Pecans will float to the surface of the pie)
- In a Large Mixing Bowl, combine Sugar, Brown Sugar, Corn Syrup, Cinnamon, Vanilla Extract, Salt, Melted Butter and lightly beaten Eggs. Stir until thoroughly combined
- Pour over Pecans.
- Cover with Aluminum Foil.
- Bake covered at 350°F for 40 minutes. Remove Aluminum Foil and bake for 20 minutes more. Shake pie. It should wiggle a slight bit, but not too much. If too wiggly, continue to bake. (Note: if the top of the pie reaches its desired brownness, cover with Aluminum Foil until completely baked.
- Let cool.
Nutrition
Calories: 3918kcal | Carbohydrates: 603g | Protein: 40g | Fat: 168g | Saturated Fat: 29g | Cholesterol: 501mg | Sodium: 2294mg | Potassium: 1003mg | Fiber: 19g | Sugar: 503g | Vitamin A: 885IU | Vitamin C: 1.7mg | Calcium: 284mg | Iron: 10.7mg