8 to 10 servings
YouTube instructional video is at the bottom
What you’ll need
8 ounces Pecan Halves
Karo light corn syrup
3 large eggs (Room temp)
Sugar
1 can Evaporated milk
Unsalted butter
Vanilla extract
Butter extract
Tools you’ll need
9-inch round pie pan (No deep dish)
Whisk
Spatula
Preparation of Pie filling
Step 1- Add 1 1/4 cups Light corn syrup. Add 3 large eggs (Room temp). Stir with whisk until combined.
Step 2- Add 1 1/4 cups sugar, 4 tablespoons melted unsalted butter, 3 tablespoons evaporated milk (Room temp), 1 tablespoon vanilla extract, and 2 teaspoons butter extract. Using a whisk, stir all ingredients together until combined.
Step 3- Add 3 tablespoons All Purpose flour. Using a whisk, stir all ingredients together until combined.
Step 4- Add 2 cups Pecan halves. Fold pecans into batter with spatula.
Preheat oven to 350 degrees.
Step 5- Add Pecan Pie batter into 9-inch pie pan (No deep dish) fitted with a frozen pie shell. Glide spatula on top of pecans. Let sit for 2 minutes.
Step 6- Place into a preheated 350-degree oven for 1 hour and 10 minutes. Remove pie from oven. Tap the top of pie with your hand. If the filling springs back, the pie is done. Let cool completely before serving.
For best results serve the pie the very next day. That way the flavors can settle and increase overnight.
Storage- Pie can be stored at room temperature up to 7 days.
YouTube instructional video
