Pecan Pie

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This pecan-loaded pie is quick and easy and doesn’t require a mixer to make! This is a custard pie and must bake long enough for the custard to set, but not so long that it will curdle or crack. With all those pecans on top, it can be hard to tell when it’s done, but we’ve included some techniques to ensure that your pie comes out perfectly. I like a deep, rich flavor, so I use dark corn syrup; if you prefer a lighter flavor use half light and half dark corn syrup, or all light.

MAKES one 9-inch pie

INGREDIENTS

3 eggs

1 cup (200g/7.1oz) light brown sugar

4 tablespoons/½ stick (60g/2.1oz) unsalted butter, melted

1 cup (337g/11.9oz) dark corn syrup (preferably Karo)

1¼ teaspoons pure vanilla extract

½ teaspoon salt

2 cups (230g/8.1oz) coarsely chopped pecans, lightly toasted (see Tip)

1 (9-inch) Magnolia Bakery’s Classic Pie Dough, parbaked

24 mammoth pecan halves, for decoration

Fresh whipped cream, for serving

  1. Position an oven rack in the center of the oven and preheat to 350°F. Line a baking sheet with foil.
  2. In a large bowl, whisk the eggs until thick and light in color. Add the brown sugar and mix until incorporated. Add the melted butter and mix just until combined. Add the dark corn syrup, vanilla, and salt, stirring until thoroughly combined.
  3. Spread the chopped toasted pecans in the pie shell. Place the pie on the lined baking sheet. Very slowly pour the filling into the crust. The pecans will rise to the top as you pour in the filling. Decoratively arrange the mammoth pecan halves atop the pie.
  4. Bake for 45 to 55 minutes, or until the custard is set. (If the crust or pecans begin to darken before your custard is set, cover the top with a piece of foil or a pie shield.) To test for doneness, the center of the custard should just barely jiggle when you shake the pan. If you are not certain, stick an instant-read thermometer in the center of the pie to confirm that the internal temperature is at least 190 to 195°F; if not, continue baking another 3 to 5 minutes, or until the center is no longer too jiggly.
  5. Transfer to a cooling rack to cool completely, at least 4 hours. Serve with fresh whipped cream.