Ingredients for Tujague's Pecan Pie
- 9 Inch Pie Shell
- 3 large eggs
- 1 ½ cups granulated sugar
- Dark Karo Syrup
- ½ cup (1 stick) unsalted butter, melted
- Vanilla Extract
- ¼ teaspoon salt
- 2 tablespoons armagnac (optional, can substitute with bourbon or rum)
- Pecan Halves
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How to Make Tujague's Pecan Pie
- Preheat oven to 400°F (200°C).
- In a large glass bowl, whisk together the eggs until light and frothy.
- Gradually whisk in the sugar, corn syrup, melted butter, vanilla extract, salt, and armagnac, ensuring everything is well combined.
- Gently fold in the pecans.
- Pour the filling into your prepared 9-inch pie crust.
- Bake for 10 minutes at 400°F (200°C).
- Reduce oven temperature to 350°F (175°C) and continue baking for 30-35 minutes, or until a knife inserted near the center comes out clean. The center may still jiggle slightly.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
180g
Fat
34g
Carbs
25g
