Pecan Pie
Pecan Pie
- Level: Easy
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 323
- Total Fat
- 17
- Saturated Fat
- 8
- Carbohydrates
- 42
- Dietary Fiber
- 1
- Sugar
- 34
- Protein
- 2
- Cholesterol
- 58
- Sodium
- 176
- Total: 13 hr 20 min
- Prep: 15 min
- Inactive: 12 hr
- Cook: 1 hr 5 min
- Level: Easy
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 323
- Total Fat
- 17
- Saturated Fat
- 8
- Carbohydrates
- 42
- Dietary Fiber
- 1
- Sugar
- 34
- Protein
- 2
- Cholesterol
- 58
- Sodium
- 176
- Total: 13 hr 20 min
- Prep: 15 min
- Inactive: 12 hr
- Cook: 1 hr 5 min
Ingredients
1 cup white sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup corn syrup
1/3 cup salted butter, melted
3 whole eggs, beaten
3/4 teaspoons vanilla extract
1 cup finely chopped pecans
1 whole unbaked pie crust
Whipped cream
Whiskey Maple Cream Sauce, recipe follows
Whiskey Maple Cream Sauce:
1 1/2 cups whipping cream
5 tablespoons real maple syrup
3 tablespoons light corn syrup
1 tablespoon whiskey
Directions
- Preheat the oven to 350 degrees F.
- Mix the white sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour the chopped pecans in the bottom of the unbaked pie shell.
- Pour the syrup mixture over the top. Bake the pie until it's no longer loose and jiggly, 1 hour 10 minutes, being careful not to burn pecans and crust. (Cover with foil for part of the baking time if it browns too quickly).
- Allow to cool for several hours or overnight. Serve in thin slivers with freshly whipped cream. Serve with a drizzle of cold Whiskey Maple Cream Sauce.
Whiskey Maple Cream Sauce:
- Pour the whipping cream into a saucepan. Add the maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about 1/3, approximately 15 minutes. Stir in the whiskey. Refrigerate mixture until it is cold and thick. Drizzle over warm pecan pie.
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