Ingredients for Louisiana Pecan Pie
- 3 large eggs
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cups pecan halves
- Deep Dish Pie Shell
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How to Make Louisiana Pecan Pie
- Preheat oven to 350°F (175°C).
- Place 1 ½ cups pecan halves in an unbaked 9-inch pie crust. Place the pie crust on a baking sheet to catch any spills.
- In a medium bowl, whisk together 3 large eggs until light and frothy.
- In a separate bowl, whisk together ½ cup (1 stick) unsalted butter, melted; 1 cup light corn syrup; 1 cup packed light brown sugar; ½ teaspoon salt; and 1 teaspoon pure vanilla extract until well combined.
- Gradually whisk the wet ingredients (butter mixture) into the whisked eggs until fully incorporated. Be sure to avoid overmixing.
- Pour the egg and butter mixture evenly over the pecans in the pie crust.
- Bake for 45-50 minutes, or until the center is just set and the edges are golden brown. A knife inserted near the center should come out with moist crumbs attached.
- Let cool completely on a wire rack before serving. For best results, chill for at least 2 hours before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
252g
Fat
46g
Carbs
35g
