Pecan Pie
Preparation Time: 30 minutes. Cooking Time: 40 minutes. Portions: 10
Ingredients :
- ¼ cup unsalted butter at room temperature, or brown the butter for a nuttier flavor
- ⅔ cup brown sugar
- 1 tsp Kosher salt
- 1 tsp vanilla extract
- ¾ cup maple syrup you can use corn syrup or golden syrup
- 1 tablespoon flour leave out if not using maple syrup
- ½ cup half and half or heavy whipping cream
- 2 eggs
- 2 cups pecan halves chopped, more left whole for decorating
- 9 inch pie crust
Instructions:
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Preheat the oven to 450℉
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Optional: Brown the butter in a small saucepan.
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Whisk together the sugar and the salt.
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Add the melted butter to the sugar mixture.
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Add the maple syrup, half and half, vanilla, and flour.
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Whisk until combined.
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Add in eggs one at a time. Whisk to combine.
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Prebake the pie crust for 10 to 15 minutes at 450℉.
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I recommend refrigerating the pie dough for at least half an hour before pre-baking. Carefully line the uncooked pie dough with parchment paper. Make sure to tuck the paper into the bottom corners of the pie dough. Fill the whole thing with pie weights.
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Bake for 10-15 minutes.
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Remove from the oven and carefully lift out the parchment paper and the pie weights.
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Reduce the temperature of the oven to 350°F.
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Pour the pecan custard mixture into the pie dough.
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Bake until the custard is set, 40 to 50 minutes. You will know it is done when it puffs up in the center.
TIP: You may cover the edges of the crust in aluminum foil or with pie guards if you notice it getting too dark.
Conservation:
- Refrigerate: Cover tightly with foil and store in the fridge for up to a week.
- Freeze: You can freeze the entire pecan pie or individual slices. Wrap tightly in plastic wrap and store for up to 3 months.
- To freeze individual slices: Refrigerate the pie overnight so it slices easily. Slice and wrap in plastic wrap and then in foil. Freeze for up to 3 months.