Ingredients Jump to Instructions ↓

  1. All-purpose flour, for dusting

  2. 1/2 recipe Pate Brisee , or frozen store-bought pastry shell

  3. 2 1/2 cups pecan halves

  4. 4 large eggs

  5. 1/2 cup sugar

  6. 1 cup dark corn syrup

  7. 1/2 cup light corn syrup

  8. 1 teaspoon pure vanilla extract

  9. Whipped cream, for serving

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. If using homemade pate brisee, lightly dust a clean work surface with flour, and roll dough into a 12-inch circle. Fit circle into a 9-inch pie plate being careful not to stretch dough too thin; create edges of choice. Transfer to freezer until firm, about 15 minutes.

  2. Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs and sugar. Whisk to combine. Add corn syrups and vanilla. Whisk until well combined. Add chopped pecans, and stir. Pour into prepared crust.

  3. Arrange remaining 1 1/4 cups pecan halves decoratively on top of pie. Bake until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean; 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.


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