A classic southern dessert dish which is rich in flavour and soothes the soul, our Pecan Pie can be eaten warm or chilled and will keep in the fridge for up to a week.
Time: 1 hour 15 minutes
- 1 1/2 cups pecan pieces
- 3 large eggs
- 1 cup sugar
- 3/4 cup light or dark corn syrup
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 (9-inch) deep-dish frozen unbaked pie shell
Spread pecans in a single layer on a baking sheet and bake at 180°C for 10 minutes until toasted. Stir together eggs with the sugar, corn syrup, butter, vanilla extract and salt; stir in pecans. Pour filling into pie shell. Bake at 180°C for 55 minutes until set, shielding pie with aluminium foil after 20 minutes to prevent excessive browning. Serve warm or cold.