Pecan Pie

INGREDIENTS

Crust

1. 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
2. egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream

Filling

1. 2 and 1/2 cups (250g) shelled pecans (pecan halves)
2. 3 large eggs
3. 1 cup (240ml) dark corn syrup*
4. 1/2 cup (100g) packed light or dark brown sugar
5. 1 and 1/2 teaspoons pure vanilla extract
6. 1/4 cup (60g) unsalted butter, melted and slightly cooled
7. 1/2 teaspoon salt
8. 1/2 teaspoon ground cinnamon

DIRECTIONS

The Crust:

1. After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
2. Roll out the chilled pie crust onto a lightly floured surface.
3. Remember, when rolling out the pie dough, always use gentle force with your rolling pin.
4. Start from the center and work your way out in all directions, rotating the dough with your hands as you go.
5. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9×2 inch pie dish.
6. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie.
7. Crimp the edges with a fork or use your fingers to flute the edges.
8. Brush the edges with egg wash.
9. (To help guarantee a beautiful edge, Chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)

The Filling:

1. Very roughly chop the pecans– some whole, some lightly chopped is fine.
2. Spread pecans evenly inside pie crust.
3. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.

Putting it all together:

1. Bake the pie on a lower oven rack for 50-55 minutes or until the top is lightly browned.
2. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly.
3. Remove finished pie from the oven and place on a wire rack to cool completely.
4. The pie filling will settle as it cools.
5. Slice and serve pie warm or at room temperature. Top with whipped cream or ice cream.
6. Cover and store leftovers at room temperature for 1-2 days or in the refrigerator for 4-5 days.