Saucepan@saucepan · Shared this recipeFollowAmerican · dessertPecan PieA classic pecan pie with a rich caramel-like filling and buttery crust, baked until set.total1 hr 5 minprep15 mincook50 minservings12Original recipe on tastesbetterfromscratch.comKeep this recipeAdd a copy of Pecan Pie to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients12 servingsBack to 12 servings1 Homemade pie crust ), , unbaked (my recipe makes 2 crusts, so you can freeze the other crust1 cup granulated sugar3 tbsp light brown sugar0.5 tsp salt1 cup light corn syrup0.75 tsp vanilla extract0.333 cup salted butter, , softened or melted3 large eggs1.5 cup pecan halves ), (can chop the pecans or leave wholeStepsClear checksTap an ingredient or step to check it off.1Step 1: Prepare the pie crust and place the dough in a deep dish pie plate. Refrigerate while you prepare the filling.2Step 2: In a large bowl, cream together sugar, brown sugar, salt, corn syrup, and softened or melted butter. Mix in the eggs and vanilla.3Step 3: Reserve a few pecans and stir the rest into the batter. Pour into the unbaked pie shell. Add a few of the reserved pecans on top in any empty spots to make it look pretty. Use a small spoon to cover them with batter.4Step 4: Bake at 425 degrees for 10 minutes, then lower the oven temperature to 350 degrees F and continue baking for about 50 minutes. Check the pie halfway through cooking and tent a large piece of greased aluminum foil over the top of the pie, tenting it high so it doesn't touch the filling. The pie is done when you shake it gently and it is not overly jiggly. If it jiggles a lot, continue cooking until the center is more set, 5-10 more minutes or longer if needed. Err on the side of cooking it longer rather than shorter to ensure the middle has set.5Step 5: Allow the pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days until ready to serve.getsaucepan.com/r/f57859d2-f3ed-4a71-91c3-851e97491c0e · Original: https://tastesbetterfromscratch.com/pecan-pie/
