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Best Pecan Pie Recipe


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     Best Pecan Pie

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   One 9.5 in. Pie
Preptime   30 minutes

2 cups of pecan halves
4 large eggs, room temperature and beaten to blend
1 cup of light corn syrup
2/3 cup of packed light brown sugar, I used dark
1 Tablespoon of dark molasses, not blackstrap
1 tablespoon of vanilla
1 teaspoon of kosher salt
6 tablesoons unsalted butter, melted and slightly cooled
See pie crust below

Preheat oven to 350. Toast pecans on a rimmed baking sheet until browned and fragrant, 810 minutes. Let cool.
Reduce oven temperature to 325. Whisk eggs, corn syrup, brown sugar, molasses, vanilla, and salt in a large bowl until smooth. Slowly whisk in melted butter until combined. Fold in pecans and pour into a prepared, uncooked pie crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like JellO, 60 to 70 minutes. It will continue to set after baking. Transfer to a wire rack and let cool at least 3 hours before slicing.
No booze, no chocolate, no hard-to-find ingredients in this rendition of the classic Thanksgiving pie. In this recipe, we focused on the things that matter- the deep flavor of toasted pecans and a caramely custard.
Piecrust 2 cups all-purpose flour 1/3 cup packed light brown sugar 3/4 teaspoon fine sea salt 1 stick plus 7 tablespoons unsalted butter, melted and cooled
Serving Suggestions
A good, rich cup of coffee.

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