Ingredientes para Suzanne's Best Pecan Pie
- Pie Shell
- 2 cups pecan halves
- 1 cup brown rice syrup
- Maple Syrup
- ½ cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter
- 2 tablespoons heavy cream (for brushing)
- 1 tablespoon brandy (optional)
- Salt
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Cómo preparar Suzanne's Best Pecan Pie
- Preheat oven to 350°F (175°C).
- In a medium saucepan, combine 1 cup brown rice syrup, ½ cup packed light brown sugar, ½ cup (1 stick) unsalted butter, and 1 teaspoon vanilla extract.
- Stirring constantly, bring to a boil until butter and sugar are completely dissolved.
- Remove from heat and stir in ½ cup heavy cream and 1 tablespoon brandy (optional).
- Set aside to cool slightly.
- While the syrup mixture cools, grind 2 cups pecan halves in a food processor until finely chopped.
- In a large mixing bowl, whisk 3 large eggs together using an electric hand mixer or a fork.
- Add the ground pecans and cooled syrup mixture to the eggs. Stir gently until well combined.
- Pour the filling into a 9-inch frozen, unbaked pie crust. Place the pie on a baking sheet to catch any spills.
- Bake for 45-50 minutes, or until the filling is set around the edges and the center is just slightly jiggly.
- After removing from oven, brush the top of the pie and the crust with 2 tablespoons heavy cream for extra shine and flavor.
- Let cool completely on a wire rack. This allows the filling to set properly. Serve chilled with fresh whipped cream, if desired.
- This pie can be made a day or two in advance and stores well, covered, in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
626g
Fat
362g
Carbs
89g
