Pecan Pie

Classic pecan pie made with dark brown sugar and brown rice syrup or corn syrup, baked in an unbaked pie crust.

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Prep Time 5

Cook Time 45

Total Time 50

Servings: 8 servings

Course: Dessert

Cuisine: American

?1/2 cupdark brown sugar
?1/2 cupbrown rice syrup or corn syrup
?2 tablespoonsunsalted butter melted
?2 large eggs
?1 teaspoonvanilla extract
?1/4 teaspoonkosher salt
?11/2 cupsRaw Pecans
?unbaked pie crust* you can make your own pastry dough or buy prepared crust at the grocery

Instructions

Preheat the oven to 350°F.
Fit the unbaked pie crust into a pie dish and crimp or trim the edges as desired.
In a medium bowl, add 1/2 cup dark brown sugar, 1/2 cup brown rice syrup or corn syrup, 2 tablespoons unsalted butter (melted), 2 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Whisk until the mixture is smooth and evenly combined.
Stir in 1 1/2 cups raw pecans until they are evenly distributed through the filling.
Pour the pecan filling into the prepared pie crust and smooth the top. (Place the pie on a rimmed baking sheet to catch any drips, if desired.)
Bake the pie for 45 minutes, until the filling is mostly set.
Remove the pie from the oven and allow it to cool completely before slicing and serving.