Pecan Pie

  • 24 Nov - 30 Nov, 2018
  • Mag The Weekly
  • Cookery


· 1 disk dough for Basic Crust

· All-purpose flour, for dusting

· 6 tbsp butter, melted

· 2 large eggs

· ¾ cup packed light brown sugar

· ¾ cup light corn syrup

· 1 tsp fresh lemon juice

· 2 tsp vanilla extract

· ¼ tsp salt

· 2 ¼ cups pecan halves, toasted


Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a nine-inch pie plate; fold the overhang under itself and crimp. Chill for 30 minutes.

Place a baking sheet on the lowest oven rack and preheat to 425 degrees Fahrenheit for 30 minutes. Meanwhile, make the filling: whisk all of the remaining ingredients except the pecans in a bowl.

Spread the pecans in the crust and pour in the filling. Place the pie on the hot baking sheet and lower the oven temperature to 325 degrees. Bake until the crust is golden and the filling is set, 45 to 55 minutes. Cool on a rack.