It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet—exactly like the one here. Taking the time to track down new-crop pecans will push things right over the top.
- Yields: 8 Servings
- Prep time: 30 min
- Cook time: 50 min
- Total time: 90 min
- Course: Dessert
- Recipe: Andrea Albin & @Redbeyondfood
- Photo Credit: @orangemedia
- Pastry dough. ( you can make your own or use the pastry dough we have frozen and ready for you)
- 3/4 stick unsalted butter
- 1 1/4 cups packed light brown sugar
- 3/4 cup light corn syrup
- 2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 2 cups pecan halves (1/2 pound)
- Whipped cream or vanilla ice cream (for serving; optional)
- Preheat oven to 350°F with a baking sheet on middle rack.
- Roll out dough on a lightly floured surface and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Let it set for 15 min.
- Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
- Put pecans in 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 vanilla ice cream on top.
Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving. This is the perfect dessert for any occasion and the first one to enjoy at thanksgiving dinner.