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Pecan Pie
Serve your homemade Pecan Pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and diced
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
For the Pecan Filling:
- 1 cup granulated sugar
- 1 cup corn syrup (light or dark)
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions:
For the Pie Crust:
- In a food processor, combine the flour, chilled diced butter, and salt. Pulse until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, and pulse until the dough starts to come together. Be cautious not to overmix.
- Turn the dough out onto a floured surface, gather it into a ball, and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie dish. Trim and crimp the edges.
For the Pecan Filling:
- In a large bowl, whisk together granulated sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until well combined.
- Arrange pecan halves evenly over the bottom of the pie crust.
- Pour the pecan filling over the pecans in the pie crust.
- Bake in the preheated oven for 40-50 minutes or until the center is set and a toothpick inserted comes out clean.
- If the edges of the crust start to brown too quickly, you can cover them with foil.
- Allow the Pecan Pie to cool completely before slicing.
*Recipe on video and text may differ from each other!
How to cook Pecan Pie:
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