Traditional Pecan Pie Filling
photo by Clever Cooking
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Yields:
-
1 pie
ingredients
- 1 pie crust
- 6 tablespoons butter
- 1 cup dark brown sugar
- 1⁄2 teaspoon salt
- 3 eggs
- 3⁄4 cup light corn syrup
- 1 tablespoon vanilla
- 2 cups pecans
directions
- Watch the video: https://www.momsheart.net/pecan-pie/.
- Heat the oven to 375°F. Spread the pecans on a pan and toast them in the pre-heating oven. This will take 5-7 minutes. Watch the pecans carefully and stir a couple times to prevent burning. Let the nuts cool, then chop coarsely.
- Partially bake the pie shell with pie weights (I cover the crust with foil or parchment paper then cover with pennies) for 20 minutes at 400°F and then without the weights for another 5 minutes.
- In the meantime, melt the butter in a double boiler over simmering water. (I use a metal bowl that fits nicely in a saucepan, but doesn’t touch the water below.).
- Remove from heat and stir in the brown sugar and salt. Beat in the eggs, then the corn syrup and vanilla.
- Return over the hot water and stir until the mixture is shiny and hot to the touch, about 130°F. Remove from the heat and stir in the pecans.
- When the pie shell is finished baking, remove from the oven and decrease the temperature to 275°F. Pour the pecan mixture into the hot pie shell and bake until the pie looks set, yet soft, when gently pressed with the back of a spoon…about 50-60 minutes.
- Let the pie cool completely before serving…about 4 hours. If you want to serve the pie warm, cool completely first, so it is set. Then warm the pie in a 250°F oven for about 15 minutes.
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RECIPE SUBMITTED BY
Clever Cooking
Henderson, Nevada