Easy pecan pie

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This easy pecan pie is a quicker, simpler version of the classic crunchy, caramely-sweet pie. Pecans are native to North America where they’re still used in abundance, especially in cakes, pies and cookies. They belong to the same family as the walnut and have the same distinctive texture and ‘brain-like’ shape, but a slightly sweeter taste. Pecans are prone to rancidity, so use them as fresh as possible. Perhaps most famous for their role in the all-American pecan-pie, but are equally good in brownies, cookies and cakes, try our delicious pecan recipes. Pecans are a good source of protein and unsaturated fats. Like walnuts (which pecans resemble), pecans are rich in omega-6 fatty acids, although pecans contain about half as much omega-6 as walnuts.

Ingredients:

1 (refrigerated ) pie crust , half a 15-oz. package, softened as directed
1 3/4 cup(s) pecan halves
3/4 cup(s) (dark) corn syrup
1/2 cup(s) (packed) dark brown sugar
4 tablespoon(s) (unsalted) butter, melted
1 teaspoon(s) vanilla extract
3 large eggs

pecan pie

Preparation:

Preheat oven to 425ºF. Line a 9-inch glass pie plate with the pie-crust dough. Fold overhang under and pinch to form a decorative edge.

Line the pie shell with foil, fill with dried beans or uncooked rice and bake 15 minutes. Remove foil with beans or rice and return to oven until golden, 5 to 10 minutes longer. Cool on a wire rack.

Reduce oven temperature to 350ºF. Coarsely chop 1 cup pecans; reserve remaining pecan halves.

In large bowl, with wire whisk, mix corn syrup, brown sugar, melted butter, vanilla and eggs until blended. Stir in chopped pecans and pecan halves.

Pour filling into crust. Bake 45 to 50 minutes, until edges of filling are set (center will jiggle slightly). Cool completely on wire rack. Garnish with whipped cream before serving, if you like.