Ny Times Pecan Pie Recipe

Name: Ny Times Pecan Pie
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 1 (9-inch) unbaked pie crust; Dark Corn Syrup; 1 cup granulated sugar; 1/4 teaspoon salt; 3 large eggs; 1/2 cup (1 stick) unsalted margarine, melted; 1 teaspoon vanilla extract; 2 cups pecan halves

A decadent and classic pecan pie recipe, straight from the New York Times! This foolproof recipe, shared by our cousin Michelle in Israel, will have you creating a show-stopping dessert in no time. Get ready for a rich, nutty, and perfectly sweet pecan pie that will impress your family and friends.

Prep Time 20 mins

Cook Time 90 mins

Calories 619.7 kcal

Protein 13g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ny Times Pecan Pie

1 (9-inch) unbaked pie crust
Dark Corn Syrup
1 cup granulated sugar
1/4 teaspoon salt
3 large eggs
1/2 cup (1 stick) unsalted margarine, melted
1 teaspoon vanilla extract
2 cups pecan halves

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How to Make Ny Times Pecan Pie

Preheat oven to 375°F (190°C). Blind bake your pie crust until golden brown (approximately 15-20 minutes).
In a medium saucepan, combine 1 cup light corn syrup, 1 cup granulated sugar, and 1/4 teaspoon salt. Bring to a boil over medium-high heat, stirring constantly, until the sugar dissolves completely.
In a separate bowl, whisk 3 large eggs until light and frothy. Slowly drizzle the hot corn syrup mixture into the eggs, whisking constantly to prevent scrambling.
Stir in 1 teaspoon vanilla extract, 1/2 cup (1 stick) melted unsalted margarine, and 2 cups pecan halves.
Pour the pecan mixture into the pre-baked pie shell.
Bake for 50-55 minutes, or until the filling is set and the crust is golden brown. The center may still jiggle slightly. Let cool completely before slicing and serving.