Holiday Pecan Pie

Pec-an or Pe-can? No matter how you say it, this recipe needs to be on your list of holiday pies this year! I always enjoy pecan pie but secretly squirm when I think about eating all that processed syrup! This recipe is great because there is no corn syrup in it! I make my own pie crust ahead of time, but you can use store-bought crust if you’re in a rush. I like a lot of crust, so I never worry about making my pie crust look fancy and trimming it to fit. I just pinch the extra crust in, giving it a very rustic look. After I add the ingredients and bake, I let the pie cool completely before serving. This is very important, if you don’t your pie will be very runny. It takes about 10 hours to cool and set, so this is a great recipe to make the day before you need it!

Ingredients:

1 Pie Crust

1 1/2 Cups Brown Sugar

1/2 Cup White Sugar

3/4 Cup Butter, Melted and Browned

3 Large Eggs

1/2 Teaspoon Cinnamon

1/2 Teaspoon Salt

1 1/2 Tablespoons All-Purpose Flour

1 1/2 Tablespoons Heavy Cream

2 Teaspoons Vanilla Extract

2 Cups Pecans

1 Egg (to brush over pie crust)

Instructions:

1. Preheat the oven to 375°F

2. Roll out the pie dough and line the bottom of a pie dish with it. Pinch the excess crust in and brush with a beaten egg. Pierce bottom of crust with a fork 4-6 times .

3. In a stand mixer, beat remaining 3 eggs until foamy.

4. Heat butter on the stove in a pan until slightly browned, be careful not to burn.

5. Slowly beat in the browned butter to the eggs.

6. Add the brown and white sugars

7. Once dissolved add cinnamon, flour, and salt.

8. Stir in the vanilla and heavy cream.

9. Fold in the pecans and pour mixture into the pie crust.

10. Bake in the oven for 50-55 minutes. Let cool completely before serving!