Old-Fashioned Pecan Pie
A classic Southern dessert featuring a buttery pastry crust filled with a rich mixture of pecans, brown sugar, and corn syrup. The orange zest adds a subtle citrus note to this traditional pie.
Ingredients
- •1 piece Pastry dough
- •¾ stick unsalted butter
- •1¼ cups light brown sugar
- •¾ cup light corn syrup
- •2 teaspoon pure vanilla extract
- •½ teaspoon grated orange zest
- •¼ teaspoon salt
- •3 large eggs
- •2 cups pecan halves
- •1 serving Whipped cream or vanilla ice cream
Cooking Instructions
- 1.
Preheat oven to 350°F with a baking sheet on middle rack.
10 min
- 2.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
30 min
- 3.
Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
15 min
- 4.
Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
60 min