Pecan pie


°1 homemade 9-inch pie crust
°2 ¼ c. Pecan halves or coarsely chopped pecans (230 grams)
°3 large eggs, at room temperature
°⅔ c. Dark Corn Syrup 158 ml
°1 c. Tightly packed light brown sugar (200g)
°1 teaspoon pure vanilla extract
°Half a teaspoon of salt
°¼ c. Melted unsalted butter and refrigerated for a few minutes

*How to make pecan pie

Step 1: According to recipe directions, prepare homemade pie crust. Prepare pie crust, cool, roll, and arrange in a 9 1/2-inch pie plate but do not bake. Cool again in the fridge while you prepare the pecan pie filling.
Step 2: Prepare the oven. Heat it to 350 degrees Fahrenheit or 175 degrees Celsius.
Step 3: Using parchment paper, lay out a cookie sheet. On the surface, evenly scatter the walnuts in half. Place in the preheated oven and roast the pecans for 3 to 5 minutes. When done, remove from the oven and let the toasted pecans cool.
Step 4: Add eggs to a large bowl and beat for 30 seconds until foamy and pale yellow.
Step 5: Whisk in the corn syrup, brown sugar, vanilla extract, and salt until well combined.
Step 6: Add the slightly cooled melted butter and whisk.
Step 7: Add the cooled pecan halves to the mixture and stir until evenly coated.
Step 8: In the prepared pie plate, transfer the pecan mixture. Place in the preheated oven and bake for about 40 to 50 minutes, until the pie is firm and the center is no longer jiggly. After 25 minutes, be sure to check the pie, and check periodically afterwards. Line the tent with foil if the crust begins to turn brown quickly. This will prevent the pie from turning overly brown.
Step 9: Take it out of the oven and let it cool completely. After 2 hours or so, once the pie has cooled completely, slice and serve.
Step 10: For any leftovers, cover and store in the refrigerator for up to 3 days.
For me, I cut my pie into smaller pieces because the pecan pies are so rich!

Enjoy !