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Pecan Pie
Rich, sticky Southern pecan pie with brown sugar, corn syrup and butter in a shortcrust pastry. Toasting the pecans before they go into the filling is what gives the finished pie a deeper, nuttier flavour.
Ingredients
Instructions
Toast pecans in a dry pan until fragrant, cool.
Whisk eggs with brown sugar until combined.
Add corn syrup, melted butter, vanilla and salt.
Stir in most of the toasted pecans.
Pour filling into blind-baked pie crust.
Arrange remaining pecan halves on top.
Bake at 175C for 45-50 minutes until filling is set with a slight wobble.
Cool completely before slicing. Serve with vanilla ice cream.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
