Pecan Pie

Pecan Pie
Yield
8
Yield
8
Pecan Pie
Yield
8
Yield
8
Ingredients
  • 1recipe Pastry doughSee Recipe
  • 3/4 stick unsalted butter
  • 1 1/4cups packed light brown sugar
  • 1/4cup white sugar
  • 3/4cup dark corn syrup
  • 2teaspoons vanilla extractor immitation vanilla
  • 1teaspoon grated orange zest
  • 1teaspoon salt
  • 3each large eggs
  • 1cup pecan halves(1/2 pound)
  • 1 scoop whipped cream or vanilla ice cream
Yield:
Instructions
  2. Preheat oven to 300°F with a baking sheet on middle rack. (fan on low)
  3. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
  4. Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown and white sugar whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt.
  5. Lightly beat eggs in a medium bowl, then whisk in corn syrup-sugar mixture.
  6. Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.