Indulge in the rich, sweet flavors of this classic pecan pie, a beloved dessert that perfectly combines a buttery crust with a gooey, nutty filling. Ideal for holidays or special occasions, this pie is sure to satisfy your sweet tooth and impress your guests!
Ingredients:
- I pie crust(you can find my pie crust recipe HERE)
- 1 cup white sugar
- 1/2 cup packed brown sugar
- 6 tablespoons butter, melted
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves
- 1/8 teaspoon salt
Instructions:
- Preheat your oven to 425°
- Roll out dough on a floured surface to fit a 9-inch pie pan. Place the crust in the buttered pie plate and crimp the edges into a design. Butter a sheet of aluminum foil and place over the crust. Fill the aluminum foil with dried beans and prebake the crust for 10 minutes. Remove from oven and pour the pumpkin filling into the crust.
- Reduce the temperature to 325°
- In a large saucepan, mix together sugars, melted butter, eggs, and salt. Cook on low heat until hot but do not boil. Stir in the pecan halves and vanilla extract.
- Pour the pecan filling into the prebaked pie crust, spreading the pecans evenly.
- Bake in the preheated oven for 30 minutes, or until the filling is set.
- Allow the pie to cool at room temperature for at least 2 hours before slicing. Serve plain or with a dollop of whipped cream for an extra treat!
Aprile's Kitchen 