Description
A classic American dessert featuring a rich, sweet filling of pecans baked in a buttery, flaky pie crust. This vegetarian pecan pie combines the smooth sweetness of corn syrup with crunchy pecans for a perfect holiday treat.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 cup light corn syrup
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat the oven: Set your oven to 350°F to prepare for baking the pie perfectly.
- Mix the filling: In a large bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla extract, and salt until the mixture is smooth and well combined.
- Prepare the crust: Place the unbaked pie crust into a 9-inch pie dish, ensuring it’s evenly fitted.
- Arrange pecans: Evenly spread the pecan halves across the bottom of the pie crust for an even distribution.
- Pour filling: Carefully pour the prepared filling over the pecans, coating them thoroughly and evenly.
- Bake the pie: Bake for 55 to 60 minutes or until the filling is set and slightly puffed. If the crust or pecans brown too quickly, cover the edges with foil to prevent burning.
- Cool: Remove the pie from the oven and let it cool completely at room temperature before slicing to allow the filling to set properly.
Notes
- For a richer, nuttier flavor, lightly toast the pecans before adding them to the pie.
- Corn syrup can be substituted with maple syrup to add a unique taste variation.
- Serve warm or at room temperature with whipped cream or vanilla ice cream for a classic dessert experience.
