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Golden Pecan Pie

Golden Pecan Pie

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Golden pecan pie pours brown sugar, light corn syrup, and vanilla over toasty pecan halves in a flaky shell. A classic Thanksgiving pie with deep molasses sweetness and a glossy top.

YIELD

12 servings

PREP

20 min

COOK

40 min

READY

60 min

This pecan pie leans on brown sugar instead of the usual brown-and-white blend, and the difference shows up as a deeper molasses note running through every bite. Light corn syrup keeps the filling glossy and amber, letting the sugar’s flavor lead instead of fighting it.

The pecan halves go in whole and float during baking, locking into a mosaic top as the custard sets around them. A small amount of flour acts as insurance, helping the eggs hold the filling together without making it gummy. Pull the pie when the center is puffed and golden but still has a slight jiggle. The custard firms as it cools, and overbaked pecan pie cracks across the top.

Pro Tips

  • Toast the pecan halves on a sheet pan for 6 to 8 minutes before adding them to the filling. This deepens their flavor and keeps them crisp under the custard.
  • Whisk the eggs into the sugar mixture just enough to combine. Overbeating creates foam that bakes into ugly bubbles on the surface.
  • Tent the crust edges with foil at the 30-minute mark if they’re browning too fast.
  • Cool completely (at least 2 hours) before slicing. Warm pecan pie is runny inside the shell.

Variations

  • Swap ¼ cup of the corn syrup for bourbon or dark rum for an adult version.
  • Stir in a teaspoon of espresso powder with the vanilla for a darker, coffee-edged filling.
  • Top with whipped cream instead of vanilla ice cream for a lighter finish.

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
79
CUP ML BROWN SUGAR
firmly packed *
1 ½ 7.5
TEASPOONS ML ALL-PURPOSE FLOUR
1 ¼ 296
3 3
LARGE LARGE EGGS
1 ¼ 6.3
TEASPOONS ML VANILLA EXTRACT
2 30
TABLESPOONS ML BUTTER
or margerine, melted
1 237
CUP ML PECAN HALVES

Directions

Heat oven to 375℉ (190℃).

In large bowl, combine brown sugar, flour, corn syrup, eggs, and vanilla; beat well.

Stir in butter and pecans.

Pour into pie crust.

Bake for 40 to 50 minutes or until center of pie is puffed and golden brown.

Serve with vanilla ice cream if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 762 47% from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 174mg 58%
Sodium 363mg 15%
Total Carbohydrate 34g 34%
Dietary Fiber 3g 12%
Sugars g
Protein 18g
Vitamin A 7% Vitamin C 1%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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