Old-Fashioned Pecan Pie
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5 from 1 vote

Old-Fashioned Pecan Pie

This pie really loaded with nuts, has a little verve from orange zest, and isn't overly sweet—exactly like the one here. 
Prep Time35 mins
Cook Time50 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: holiday, pecan
Method: Bake
Skill Level: Intermediate
Servings: 8
Calories: 503kcal
Author: Marilyn

Ingredients

  • Pastry dough
  • 3/4 stick unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 3/4 cup light corn syrup
  • 2 teaspoon pure vanilla extract
  • 1/2 teaspoon grated orange zest
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups pecan halves 1/2 pound
  • Accompaniment: whipped cream or vanilla ice cream

Instructions

  • Preheat oven to 350°F with a baking sheet on middle rack.
  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
  • Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
  • Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
  • Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving

Notes

© MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 503kcal | Carbohydrates: 63g | Protein: 6g | Fat: 27g | Saturated Fat: 4.9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 106mg | Sodium: 320mg | Potassium: 162mg | Fiber: 4g | Sugar: 31g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 390mg | Iron: 0mg