Preheat oven to 400 degrees. Spray a 9-inch pie plate with nonstick spray; set aside.
This is our Test Kitchen's go-to pecan pie recipe. One slice and you'll understand why.
Servings and Ingredients
|¼ c.||Hy-Vee unsalted butter|
|½||(15-oz.) pkg. Hy-Vee ready-made refrigerated pie dough, 1 pie crust|
|3||Hy-Vee large eggs|
|1 c.||Hy-Vee granulated sugar|
|1 c.||Hy-Vee light corn syrup|
|1 ½ tsp.||Hy-Vee vanilla extract|
|2 c.||Hy-Vee pecan halves|
Things To Grab
- 9-inch pie pan
- Hy-Vee nonstick cooking spray
- Small saucepan
- Small bowl
- Large bowl
- Wire cooling rack
Add butter to a medium saucepan over medium heat. Stirring frequently, allow butter to melt. Continue cooking butter until it begins to foam. Cook 30 seconds to 1 minute more or until butter turns golden brown and begins to smell nutty. Remove from heat. Pour into a small bowl. Cool.
Remove pie crust from packaging. On a clean work surface, roll dough into a thin circle. Ease into prepared pie plate. Trim pie dough so 1/2-inch hangs over the edge. Gently prick bottom and sides of pie dough with a fork. Fold in edges of pie dough and crimp.
In a large bowl, whisk together eggs, sugar, corn syrup, cooled brown butter, and vanilla until well combined. Fold in pecan halves. Pour mixture into prepared pie plate.
Bake pie 10 minutes; reduce heat to 350 degrees. Bake 35 to 40 minutes or until filling is set and bubbly around edges. Remove from oven and cool completely on wire cooling rack.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 70mg
- Sodium: 150mg
- Total Carbohydrates: 60g
- Protein: 5g
Hy-Vee Test Kitchen