Buttery Pecan Pie
Pecan Pie recipe
Yield
16 servingsPrep
60 minCook
50 minReady
110 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 1 ½ | sticks |
butter, unsalted
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
more if needed |
|
| 1 | each |
egg whites
lightly beaten |
*
|
| Filling | |||
| 4 | large |
eggs
|
|
| 1 ¼ | cups |
corn syrup, dark
|
|
| ¼ | cup |
butter
unsalted, melted |
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 ½ | cups |
pecans
coarsely chopped |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
pecan halves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 169.5 | g |
butter, unsalted
|
|
| 355 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
more if needed |
|
| 1 | each |
egg whites
lightly beaten |
*
|
| Filling | |||
| 4 | large |
eggs
|
|
| 296 | ml |
corn syrup, dark
|
|
| 59 | ml |
butter
unsalted, melted |
|
| 237 | ml |
brown sugar
packed |
*
|
| 355 | ml |
pecans
coarsely chopped |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
pecan halves
|
|
Directions
Using butter, flour, sugar and water, make pastry according to Cuisinart directions.
With rack in lower third of oven, preheat to 400.
Roll pastry into 10-inch pie plate, cover with waxed paper and pie weights.
Reduce heat to 375, bake 10 more minutes.
Remove weights and bake 2 to 3 minutes more.
Reduce heat to 350℉ (180℃). Brush pie shell with egg white.
Mix corn syrup and brown sugar in small saucepan.
Boil over medium heat until sugar is dissolved.
Beat eggs, add syrup, then melted butter, chopped pecans and vanilla.
Pour into shell.
Arrange pecan halves on top.
Bake until center is set, 40 to 50 minutes.
Cover with foil if pie starts to overbrown.
