- Granular sugar
- Brown sugar
- Chopped eggs
- Unsalted butter
- Melted light corn syrup
- Cornstarch salt
- Vanilla extract
- Some pie crusts
1You can make your own you can buy store-bought pie crust it doesn’t really matter you just need like a 10-inch pipe like a pop you know pre-made pie crust that’s not cooked and I have it fitted in a 9-inch pie plate just like so that’s been buttered a bit so that nothing sticks.
2Now it’s really important that you put your pie plate on a baking sheet that you’ve lined with aluminum foil because there’s any spillage from the corn syrup you want to make sure it doesn’t go into your oven because I will burn and it sticks and it’s hard I want to get rid of. So put yourself some aluminum foil on a baking sheet and you’ll be good to go. Now you want to get your oven preheated to 350 once you’ve done that you’re pretty much ready to get this thing going and it is easy like you wouldn’t believe.
3So now you got your pie crust I’m going to take some chopped pecans. I’m going to layer them the bottom of the pie crust and I just buy like whole shelled pecans and I just give them a rough chop so if you don’t like yours chopped and you want to hold and put them in their hole totally up to your. In this big jug I’m going to put in both kinds of sugar and along with everything else, everything else just kind of goes in together it’s that simple. Now the cornstarch is something I’ve never really seen anybody else put in there pecan pie I think it makes it so that it’s you know easy to slice and serve otherwise it can be a little jiggly and it can fall apart a bit which is delicious and it’s very traditional but I just wanted to add something that would just help it hold together a bit more. So you’ve got your eggs vanilla, cornstarch and salt. Now I’m just going to whisk all of this together for a couple or until I have a really smooth, smooth batter. Now it’s fabulous now I’m just going to pour it right over the top of the Khans.
4Ah so good this is a very like I said it’s a very rich, sticky, sweet pie and you need a very small sliver to be satisfied but it is so good okay. Now I’m going to do is very gently cover this with some aluminum foil and gently if I can manage that’ll do. I’m going to pop this into the oven for 30 minutes at 350 and then you’re going to take off the foil and let it cook for another 30 to 35 to 40 minutes you really just need to make sure that it’s no longer super jiggly on you know in the center and that’s done sometimes that can take 25 minutes to 40 minutes so you’re just going to keep an eye out on it. So 30 minutes we’ll take a foil on and about 35 to 40 minutes without the foil and then you want to let this cool completely before we get the survey which I’ll show you what it looks like once it’s there.
5My pie baked for about 30 minutes covered and around 40 minutes uncovered and it’s perfectly amazing and delicious just quick heads up. Don’t do like I did with the aluminium foil when I covered it I accidentally pushed down some of the crust but I know what it doesn’t really matter because it’s all going in the same place at the end of the day.