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Pecan Pie

Not everyone is a fan of pecan pie, but it is my favorite! Seriously, I don’t need the excuse of a holiday to eat it. This recipe from Epicurious is a party in your mouth – especially if you like a little citrus flair. And I rarely make my own crust; frozen pie crusts in the tins work just fine for me! They’re a huge time-saver and headache-reliever. You can find the recipe here: Old Fashioned Pecan Pie.
Print Recipe
Cook Time 1 hour

Ingredients
  

6 Tbsp. (¾ stick) unsalted butter1¼ cups (packed; 256 g) light brown sugar

¾ cup (234 g) light corn syrup

2 tsp. pure vanilla extract

½ tsp. finely grated orange zest

¼ tsp. kosher salt

3 large eggs

2 cups pecan halves (½ pound)

Sweetened Whipped Cream or vanilla ice cream (for serving; optional)

    Instructions
     

    • Place rack in middle of oven; preheat oven to 350° and place a baking sheet on the middle rack.
    • Melt 6 Tbsp. (¾ stick) unsalted butter in a small heavy saucepan over medium heat.
    • Add 1¼ cups (packed; 256 g) light brown sur to melted butter, whisking until smooth. Remove from heat and whisk in ¾ cup (234 g) light corn syrup, 2 tsp. pure vanilla extract, ½ tsp. finely grated orange zest, and ¼ tsp. kosher salt.
    • Lightly beat 3 large eggs in a large bowl; whisk in corn syrup mixture.
    • Put 2 cups pecan halves (½ pound) in unbaked 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. Serve with whipped cream or vanilla ice cream (if using).