Tool

• 9″ pie pan

• Mixing bowl

Ingredients

• 1 (9‑inch) unbaked pie crust

• 1½ cups coarsely chopped pecans

• 1 cup light or dark corn syrup (240mL)

• ¾ cup granulated sugar 

• 3 large eggs

• 4 tablespoons unsalted butter, melted and slightly cooled 

• 2 teaspoons vanilla extract

• ¾ teaspoon salt

Direction

1. Position an oven rack in the bottom third of the oven and preheat to 425°F.

2. Place the unbaked pie crust into a 9‑inch deep‑dish pie plate and crimp the edges.

   • If using homemade pie dough, freeze for 20 minutes.

   • If using a frozen pre‑shaped crust, you can use it as is.

3. Set the pie crust on a baking sheet and fill it with the chopped pecans.

4. In a medium mixing bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla, and salt until smooth and fully combined.

5. Pour the mixture over the pecans.

   • Optional: Arrange extra pecan halves on top in a decorative pattern.

6. Bake for 15 minutes at 425°F.

7. Reduce the oven temperature to 350°F and continue baking for 35–40 minutes, or until the filling is puffed and the center wobbles slightly when gently shaken.

8. Loosely tent the pie with foil at any point if the crust begins to brown too quickly.

9. Let the pie cool completely on a wire rack before slicing.

Nutrition -

(Per Serving)

Calories: 416kcal Carbohydrates: 55g Protein: 4g Fat: 22g Saturated Fat: 5g Polyunsaturated Fat: 5g Monounsaturated Fat: 11g Trans Fat: 0.2g Cholesterol: 85mg Sodium: 312mg Potassium: 132mg Fiber: 2g Sugar: 53g Vitamin A: 288IU Vitamin C: 0.2mg Calcium: 35mg

Iron: 1mg