Zutaten für Creole Pecan Pie
- 3 large eggs
- 1 cup dark brown sugar
- 1/2 cup light corn syrup
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon (optional)
- 1 1/2 cups pecan halves
- 1 1/2 cups pecan halves
- 1/2 teaspoon kosher salt
- 1 (9 inch) unbaked pie crust
- 1 (5 ounce) can evaporated milk
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Zubereitung von Creole Pecan Pie
- Preheat oven to 350°F (175°C).
- Blind bake the chilled pie crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
- Remove weights and parchment paper. Bake for another 5 minutes, or until lightly golden.
- Let the crust cool completely on a wire rack.
- In a large bowl, whisk together the eggs until light and frothy.
- Gradually whisk in the brown sugar, corn syrup, and evaporated milk until fully combined.
- Stir in the melted butter, vanilla extract, and salt.
- Fold in the pecans until evenly distributed.
- Pour the filling into the cooled pie crust.
- Bake for 40-45 minutes, or until the filling is set and the edges are golden brown. A knife inserted near the center should come out with moist crumbs.
- Let the pie cool completely on a wire rack (at least 4 hours or preferably overnight) before serving.
- Serve chilled with a scoop of vanilla ice cream and a cup of coffee.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
207g
Fat
57g
Carbs
32g
