Ingredients Jump to Instructions ↓

  1. 1 sheet refrigerated piecrust (half a 15-ounce package)

  2. 1 cup light corn syrup

  3. 1 cup packed light brown sugar

  4. 1/2 teaspoon salt

  5. 5 1/3 tablespoons unsalted butter, melted

  6. 1 teaspoon vanilla extract

  7. 3 large eggs

  8. 2 cups toasted pecan halves Freshly whipped cream, for serving

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.) Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture. Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern. Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired. Photograph by Kana Okada


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