The Pecan Pie I Make Every Thanksgiving (Everyone Asks for the Recipe)

By Sugar Spun Run · 150 min

Ingredients

Instructions

1. Prepare the homemade pie crust, chill it, roll it out and fit it into a 9 ½-inch pie plate, flute the edges, prick all over with a fork, and refrigerate while you make the filling.
2. Preheat the oven to 350°F (175°C).
3. Spread the pecan halves in a single layer on a parchment-lined cookie sheet and toast in the oven for 5 to 8 minutes, until lightly toasted. Let them cool while you make the filling.
4. Whisk the eggs until pale yellow and foamy, about 30 seconds.
5. Whisk in the brown sugar, corn syrup, vanilla and salt until combined.
6. Stir in the melted butter, which should be slightly cooled, until well combined.
7. Stir the cooled pecans into the mixture until they are fully coated.
8. Take the pie crust out of the refrigerator. Whisk one egg with 1 teaspoon of water, then brush this egg wash over the whole crust.
9. Pour the filling into the crust and bake at 350°F (175°C) for 45 to 55 minutes, until set with at most a slight jiggle. Start checking at 35 minutes and, if the crust browns too fast, cover the edges with foil or a pie shield.
10. Let the pie cool completely, at least 2 to 4 hours, before cutting and serving.

Summarized from Sugar Spun Run's video. Watch it for the details.

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