Pecan Pie

Pecan pie is a thanksgiving classic. It’s only good if it’s dark brown sugar and dark corn syrup. Toasting the pecans is also a must.

Pecan Pie made by Kendall and Hannah Hatch

Ingredients

  • 1 pie crust

  • 3 large eggs

  • 1 cup dark brown sugar

  • 1 cup dark corn syrup

  • 5 Tbl salted mutter, melted

  • 1 tsp vanilla

  • 0.5 tsp salt

  • 2 cups toasted chopped pecans*

  • 1 cup of semi-sweet chocolate chips (optional)

Directions

Pre-heat oven to 375 F. Mix everything except pecans and pie crust until combined. Stir in toasted pecans and optional chocolate chips (make sure they are room temp first to avoid cooking filling). Pour into the pie crust. Bake until edges are firm and center seems set, but quivery, like gelatin, when pan is nudged, 35-45 minutes. Let cool on a rack for at least 1.5 hours.

*We usually burn our pecans when we use the broiler. To prevent this, bake them on a backing sheet at 350 F for 8-10 minutes, or until fragrant.

DessertJonny HatchPie, Pecan PieComment