Pecan Pie

After we moved to our new place, the hubby and I have been trying all the local restaurants around our area. We found a place that makes super delicious pecan pies. I've been trying to figure out the recipe for a while. I've finally created a pecan pie that I am super proud of. I actually believe this pie tastes better than the local restaurant. =]

I believe you will love it to. Give it a try. =]

5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
2 teaspoons pure vanilla extract
3 eggs, lightly beaten
Refrigerated pie crust

Preheat oven to 350F.

Dust some flour all over the pie pan before unrolling pie crust over pie pan. This is to prevent the pie crust from sticking to pie pan.

In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the crust.

Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.


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