Pioneer Pecan Pie (No Corn Syrup!)

1 pie crust, home made or store-bought (plus further dough for adorning, non-compulsory)
1 1/2 cups brown sugar
1/2 cup white sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and browned (non-compulsory)
3 giant eggs
1 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 tablespoons heavy cream
2 teaspoons vanilla extract
2 cups pecans, plus further for garnish


Preheat oven to 375º F and roll out pie crust to a 12 or 13-inch circle, sufficiently big to suit a springform pan or tart or pie dish.
Gently place dough in pan, urgent into the underside and sides of pan and trimming extra.
Non-compulsory: reduce out pie dough flowers or different designs to brighten crust later.
Place pie dish in fridge till able to fill.
In a big bowl, beat eggs till foamy and fluffy, then beat in browned butter.
As soon as mixed, beat in brown and white sugar till sugar granules are dissolved.
Sprinkle in flour, cinnamon and salt, then stir in heavy cream and vanilla extract.
As soon as absolutely integrated, fold in pecans, then pour combination into pie crust.
Beautify pie crust with any pecans or reduce outs you made earlier.
Place pie pan in oven and bake for 40-50 minutes, or till middle is simply set and now not jiggly.
Take away from oven and let cool utterly earlier than serving.

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