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Pecan Pie Recipe
Add this classic pecan pie to your next Thanksgiving or fall celebration! You'll love how easy it is to make.
5
from
9
votes
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Prep Time:
10
minutes
minutes
Cook Time:
50
minutes
minutes
Cooling Time:
1
hour
hour
Total Time:
2
hours
hours
Servings:
1
pie
Author:
Madison | A Joyfully Mad Kitchen
Equipment
KitchenAid Universal Measuring Cup and Spoon Set, 9 Piece, Blue Velvet
Adjustable Silicone Pie Crust Shield, Set of 2
10-inch Ceramic Pie Pan with Fluted Edge, Set of 2
Ingredients
6
tablespoons
milk
3
large eggs
whisked briefly to combine
2 teaspoons vinegar
2 teaspoons vanilla extract
½ cup diced pecans
1
cup
pecan halves
one 9" single pie crust
8
tablespoons
unsalted butter
1 stick
¼ cup unbleached all-purpose flour
2 cups light brown sugar
½ teaspoon salt
Optional: 2 tablespoon bourbon optional
Instructions
Preheat the oven to 375°F (190°C).
Roll out the pie dough and place it in a greased 9" pie plate. Flute the edges decoratively.
Melt the stick of unsalted butter in a small saucepan and set it aside to cool.
In a large bowl, mix together the flour, brown sugar, and salt. Add the milk and eggs and beat well.
Stir in the vinegar and vanilla, then the butter and diced pecans. If you are using bourbon, you can mix it in at this stage.
Pour the pie filling mixture into the crust and scatter the pecan halves on top.
Bake the pie for 47 to 50 minutes. When done, the top will be puffed up and set, and the center should just barely wobble when you jiggle the pan.
Remove the pie from the oven and cool completely before slicing. The pie will finish setting up as it sits.
Slice and serve!
Nutrition
Serving:
1
slice
|
Calories:
1340
kcal
|
Carbohydrates:
149
g
|
Protein:
16
g
|
Fat:
77
g
|
Saturated Fat:
25
g
|
Polyunsaturated Fat:
47
g
|
Cholesterol:
101
mg
|
Sodium:
988
mg
|
Fiber:
8
g
|
Sugar:
53
g