Perfect Pecan Pie

March 14, 2016

Today, we are celebrating the international pi day with a delicious homemade pecan pie.


9 Inch pie shell (you can use the frozen ones sold in the stores)
2 cups of coarsely chopped pecans
3 eggs
1 cup of white sugar
1 cup of corn syrup
½ cup of butter
2 tablespoons of vanilla extract
½ teaspoon of ground cinnamon
¼ cup of halved pecans

How to make the pecan pie:

Place the pie shell in a pie dish, tucking it gently with your fingers to make sure it is smooth and tiled up the dish. Spread carefully the chopped pecans on the shell.

Whisk together the eggs, sugar, syrup, vanilla extract, and cinnamon. Melt the butter on low heated pan. When browned, pour slowly into the mixture and whisk thoroughly until it is well combined. Pour the mixture upon the chopped pecans. Line the remaining pecans on top of the filling.

Bake the pie in a preheated 350°F oven for about 30 minutes, then cover with foil and continue baking for about 30 more minutes. If the center of the pie seems a little wet, put it back in the oven for 10 more minutes. Eventually, the pie should be dry, but a little jiggly in the middle.

Let the pecan pie cool to room temperature before serving.