Ingredients
The following ingredients have 8 Servings
- 1 pre-made pie crust
- 2 cups pecans (chopped)
- ¾ cup light karo syrup
- 4 eggs (room-temperature)
- 1 cup granulated sugar
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 tsp vanilla extract
- ¼ tsp maple extract
- ½ tsp kosher salt
Instruction
- Preheat oven to 350*F. Lightly spray a 9inch deep dish pie plate with baker’s spray and unroll 1 pre-made pie crust. Fit the crust to the bottom and sides of your pie dish and crimp the edges of your crust. Set aside.
- In a small saucepan, on medium-low heat, melt the butter, sugar and karo syrup for 1-2 minutes or until completely smooth. Turn off the heat.
- Add the vanilla extract, maple extract and all-purpose flour to the sugar mixture and mix well making sure no flour lumps remain.
- In a large mixing bowl whisk your eggs so that they are light and fluffy. While whisking constantly, slowly drizzle the sugar mixture into the eggs. **Make sure that you do not pour all the warm sugar mixture into the eggs at once because you will risk scrambling your eggs and that will not make a smooth filling for your pecan pie**
- Add your chopped pecan to your filling mixture and stir to incorporate.
- Gently pour your pecan filling mixture into your prepared pie plate. You will notice that your pecan pieces will rise to the top. Don’t worry, that is what is supposed to happen.
- Bake your pie for 1 hour. Check your pie at 30 minutes and if the crust seems to be browning too much you can loosely tent your pecan pie with aluminum foil for the remainder of the bake time. Your pie will be done when it has puffed up slightly and the center is just ever so slightly jiggly. It will firm up as it cools.
- Remove pie from the oven and allow it to cool completely on the counter to room temperature before slicing and serving.
