Post Time: 2026-03-13

Country: United States, Australia, United Kingdom. City: Akron, Columbus, Detroit, Salinas, Winston-SalemThis year I’m finally ready to share my pecan pie recipe that’s become a holiday staple in my family over the past decade. It’s my mom’s all time favorite dessert out of all the things I bake, and maybe it’ll become yours too! 🥧 INGREDIENTS 1/2 batch 3-2-1 pie dough recipe 250g/ Going At this website 2 cups pecan halves 200g/ 1 cup light brown sugar 113g/ ½ cup unsalted butter 100g/ ½ cup white sugar 164g/ ½ cup light corn syrup 25g/ 3 tbsp all-purpose flour 28g/ 2 tbsp milk 1 tsp vanilla extract ½ tsp salt 3 eggs 1. Roll pie dough to 1/4” thickness and crimp. Freeze 10 minutes. Dock with a fork, and blind bake with pie weights for similar web site 10 min at 375F 2. Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes. Pick out about 30 whole pecans, and chop the rest. 3. Stir brown sugar, butter, white sugar, corn syrup, flour, milk, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes. 4. Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly. 5. Spread pecans out in the bottom of the blindbaked crust. Pour custard mixture over nuts and gently stir with a spatula to coat all a fantastic read of the nuts. 6. Decorate with whole pecans. Bake pie until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.