Decadently sweet and rich, pecan pie is a necessary part of any fall festivity. Although plenty sweet, this pie is also packed with pecans, which bring a host of health benefits. So, you can satisfy your sweet tooth while giving your body a healthy boost.
Ingredients
Makes one 9-inch Pie
- 1 Butter Crust
- All-purpose flour or gluten-free piecrust flour for rolling the dough
- 6 tablespoons unsalted butter
- 1 vanilla bean, split (or substitute 2 teaspoons pure vanilla extract)
- 3 large eggs
- ¼ cup light brown sugar, packed
- ¾ cup granulated sugar
- 1 cup light corn syrup
- Pinch salt
- 2 cups pecan halves, about half of them finely chopped
Directions
Prepare a single crust according to the given directions.
Place a baking sheet on the lowest oven rack; preheat to 400 degrees F. Meanwhile make the filling. In a medium skillet melt the butter over medium heat. Scrape the seeds from the vanilla bean and add, along with the pod. Cook, stirring, until the butter turns nutty brown, about 5 minutes. Transfer to a bowl, scraping the seeds from the bottom of the pan and discarding the pod. Whisk in the eggs, light and brown sugars, corn syrup and salt. If substituting vanilla extract, add it here.
Spread the chopped pecans in the chilled crust and pour in the filling. Top with the pecan halves, adding them in concentric circles. Carefully place the pie on the hot baking sheet and lower the oven temperature to 325 degrees. Bake until the crust and nuts are golden and the filling is set, 50 to 60 minutes. Cool completely on a rack before serving.
