Pecan Pie
Instructions:
- A Texas classic, this pie has been our default Thanksgiving dessert for years. Because of their high oil content, pecans have a relatively short shelf life—makes sure yours are fresh. Store them, tightly sealed, in the freezer. Serve this pie with Crème Anglaise . Makes one 9-inch pie
- 3 large eggs, at room temperature
- 3â„4 cup dark corn syrup
- 6 tablespoons unsalted butter, melted and cooled
- 1â„4 cup maple syrup
- 2 teaspoons vanilla extract
- 1â„3 cup granulated sugar
- 1â„3 cup packed dark brown sugar
- 1â„2 teaspoon salt
- 11â„2 cups pecan halves
- 1 recipe Short Crust or Butter Crust lined into a 9-inch pie Plate
- Position the rack in the center of the oven and preheat the oven to 375°F.
- Whisk the eggs, dark corn syrup, melted butter, maple syrup, and vanilla in a large bowl until smooth. Whisk in both sugars and the salt until the sugars dissolve. Stir in the pecan halves; pour into the prepared pie crust.
- Bake until the crust is light brown and the fi lling is almost set, just the slightest jiggle at the center when tapped (no waves across its surface), 40 to 50 minutes.
- To cool: Set on a wire rack until room temperature, about 11 â„2 hours.
- To store: Once cooled, the pie can be refrigerated, tightly covered, for up to 3 days.