This traditional pecan pie recipe is a family favorite and is especially suitable for Thanksgiving.It’s easy to do and it’s always perfect!Pecan pie filling from my boyfriend; Mrs. Maria.I’ve made a few small changes to your recipe, including adding some brown sugar and vanilla extract, but the overall result is pretty much the same as in your recipe. Plus, this pie is quick and easy to assemble, and the filling bakes well!
° 3 large eggs, room temperature. You need to beat them well.
° 120 ml of light corn syrup.
° 100gm packed light brown sugar.
° 100 g sugar granulated.
° 60 grams of melted unsalted butter, slightly cooled.
° One and a half teaspoons of pure vanilla extract.
° 175gm chopped pecans.
* The method of work :
Arrange the oven rack in the lower third position of the oven. Preheat the oven to 400°F (204°C).
The pie dough should be rolled approximately 12 inches in diameter before transferring to a 9-inch pie plate and carefully securing it to the dish, trimming the corners if there is any extra dough.
While the oven is preheating, place the pie plate in the refrigerator and let the dough cool for 15 to 20 minutes while the pie plate cools.
The fourth step:
Once the oven is ready, take the pie plate out of the refrigerator, decorate the edges, and line the dish with parchment or aluminum foil, taking care to cover the bottom and sides completely. Fill with round weights, pressing them against the edges as well as the top of the pie crust.
Bake for 15 minutes in the lower third of the oven, with pie weights, or until the edges of the crust begin to turn gently brown.
Once the tray is removed from the oven, gently peel off the parchment paper (or aluminum foil) and the pie weights. Continue baking for another 6 to 8 minutes or until the bottom of the crust looks dry. Take out from the oven and set aside.
Remove the baking tray from the oven. Reduce the oven temperature to 375°F (190°C).
Mix eggs, light corn syrup, brown sugar, and granulated sugar in a large mixing bowl until well combined. Whisk the melted butter and vanilla extract until everything is well blended, then add the chopped pecans until everything is evenly distributed.
Pour the pecan pie filling into the preheated, preheated pie crust and bake for another 15 minutes. If desired, use aluminum foil or pie crust shield to protect the sides of the pie (I prefer my additions at this point, but you can wait for the edges to begin to brown more than adding one).
Continue baking for 40 to 45 minutes at 375 degrees Fahrenheit, or until the top of the pie is set, by placing the pie in the lower third of the oven again. Cover the pie with aluminum foil if the surface begins to brown too much before the bread is done.
Remove the pie from the oven and let it cool completely at room temperature before slicing it. Then, cut it into slices and serve immediately, or cover well and let cool until ready to serve.
Enjoy it !