Stir in the pecan halves or pieces until evenly coated with the filling mixture.
Fill the crust:
Pour the mixture into the frozen pie crust, spreading the pecans evenly.
Bake:
Place the pie on the center rack of the oven and bake for 1 hour, or until the filling is set and slightly puffed in the center.
Cool:
Remove from the oven and allow to cool completely before slicing. This helps the filling firm up and makes cutting easier.
Servings
Makes 8 servings
Notes
Light vs. Dark Corn Syrup:
Light corn syrup gives a milder, buttery flavor.
Dark corn syrup adds a deeper, caramel-like richness.
Crust Options:
You can use a homemade pie crust instead of frozen if preferred—just make sure it’s pre-baked for 10 minutes before adding the filling.
Topping Idea:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
Tips for Success
Prevent overbrowning: If the crust edges start to brown too quickly, cover them with aluminum foil halfway through baking.
Check doneness: The center should be slightly jiggly but not liquid when done—it will set as it cools.
Storage: Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Nutritional Information (per serving, approx.)
Calories: 480 kcal
Carbohydrates: 58g
Protein: 5g
Fat: 26g
Saturated Fat: 7g
Cholesterol: 75mg
Sodium: 180mg
Fiber: 2g
Sugar: 48g
(Values may vary slightly depending on ingredients and portion size.)
Health Benefits
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