French Pecan Pie Ii
Indulge in the rich, decadent flavors of French Pecan Pie II, a sophisticated twist on the classic Southern dessert. Featuring a buttery, flaky 9-inch pie crust filled with toasted pecans and a luscious, velvety filling made from a blend of dark corn syrup, light brown sugar, and heavy cream, this pie achieves the perfect balance of sweetness and nuttiness. The secret lies in gently whisking warm, caramel-like filling into beaten eggs for a smooth, custard-like texture that bakes to golden perfection. Topped off with the irresistible aroma of vanilla and a hint of salt, this pecan pie is an irresistible treat for holidays or special gatherings. Serve it as is, or elevate it further with a dollop of whipped cream or a scoop of vanilla ice cream. Easy to prepare with a 20-minute prep time and baked to perfection in under an hour, French Pecan Pie II is sure to become your go-to dessert for every occasion.
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Recipe Information
Ingredients
- 1 9-inch Unbaked pie crust
- 1.5 cups Pecans
- 3 large Eggs
- 0.75 cups Granulated sugar
- 0.5 cups Light brown sugar
- 0.5 cups Unsalted butter
- 0.25 cups Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cups Dark corn syrup
Instructions
Preheat your oven to 375°F (190°C).
Arrange the unbaked pie crust in a 9-inch pie dish, trimming and crimping the edges as desired. Set aside.
Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they are fragrant. Remove from heat and let cool slightly.
In a medium saucepan over low heat, melt the unsalted butter. Once melted, add granulated sugar, light brown sugar, heavy cream, and dark corn syrup. Stir until fully combined and smooth, then remove from heat.
In a mixing bowl, whisk together the eggs, vanilla extract, and salt until blended. Gradually pour the warm butter-sugar mixture into the eggs, whisking constantly to prevent the eggs from cooking.
Spread the toasted pecans evenly across the bottom of the prepared pie crust.
Pour the filling mixture over the pecans, ensuring they are evenly distributed in the pie.
Place the pie dish on a baking sheet to catch any overflow, then bake in the preheated oven for 50-55 minutes, or until the filling is set and slightly puffed. Check the pie after 30 minutes and cover the crust edges with foil or a pie shield if they are browning too quickly.
Remove the pie from the oven and let it cool completely at room temperature before slicing. The filling will firm up as it cools.
Serve plain or topped with whipped cream or vanilla ice cream. Enjoy!
Nutrition Facts
Calories |
3410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.3 g | 344% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 32.4 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 1842 mg | 80% | |
| Total Carbohydrate | 231.7 g | 84% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 98.0 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 228 mg | 18% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 981 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
