Pecan Pie

Name: Pecan Pie
Yield: 8 servings
Ingredients: 1 refrigerated pie crust (from 15-ounce package), softened as directed on package; ½ cup (125mL) butter (1 stick); ¾ cup (175 mL) packed brown sugar; ¾ cup (175 mL) light corn syrup; 3 eggs; 1 tsp (5 mL) vanilla; ½ tsp (2 mL) salt; 1 cup (250 mL) pecan halves, coarsely chopped

Prep 10 min

Cook 50 min

Ready in 60 min

Pecans are superstars in this traditional pie recipe that’s perfect for the holidays and get-togethers.

Ingredients

1 refrigerated pie crust (from 15-ounce package), softened as directed on package
½ cup (125mL) butter (1 stick)
¾ cup (175 mL) packed brown sugar
¾ cup (175 mL) light corn syrup
3 eggs
1 tsp (5 mL) vanilla
½ tsp (2 mL) salt
1 cup (250 mL) pecan halves, coarsely chopped

Directions

Preheat the oven to 350°F (180°C).
Press the pie dough into the Stone Pie Plate and flute the edges.
Place the butter, sugar, and corn syrup in a microwave-safe bowl and microwave on HIGH for 2–3 minutes, or until the butter is melted; whisk to combine. Let the mixture cool for 3–4 minutes.
Add the eggs, one at a time, whisking well after each addition. Add the vanilla and salt; whisk to combine.
Place the pecans in the bottom of Bake for 45–50 minutes, or until the crust is golden brown (Note: You may need to cover the crust with foil if it’s browning too quickly. The center will have a slight jiggle).
Bake for 45-50 minutes, or until the crusts are golden brown (covering edges with foil as needed) and the filling has set (center will still have a slight jiggle).
Remove the pie from the oven and cool for 2–3 hours before serving.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 400, Total Fat 19g, Saturated Fat 5g, Cholesterol 80 mg, Sodium 340 mg, Carbohydrate 60 g, Fiber 1 g, Sugars 46 g (includes 45 g added sugar), Protein 5g