Mile-High Pecan Pie
2019-08-06- Course: Dessert
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- Yield : 10 servings
- Cook Time : 25m
- Ready In : 15m
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Ingredients
- 2 tablespoons cornstarch
- 3 large eggs plus 2 egg yolks
- 3/4 cup dark brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 stick plus 5 tablespoons unsalted butter, softened
- 1/3 cup plus 1/4 cup maple syrup
- 1/3 cup plus 3 tablespoons light corn syrup
- 1 3/4 teaspoons kosher salt
- 1 cup heavy cream
- 4 cups pecans
- 1 frozen unbaked 10-inch deep-dish pie shell
Method
Step 1
Place a sheet pan in the oven and preheat to 375 degrees F.
Step 2
Whisk together the cornstarch with 2 tablespoons cold water in a small bowl to form a slurry. In a food processor, blend together the eggs, yolks, brown sugar, vinegar, vanilla, 1 stick butter, 1/3 cup maple syrup, 1/3 cup corn syrup, 1 teaspoon salt, 1/2 cup heavy cream and the cornstarch slurry. Once smooth, add 1 1/2 cups pecans and pulse in 5-second increments until they are chopped into small pieces.
Step 3
Pour pie filling into shell and place on preheated sheet pan. Bake until the very center of the pie is barely set, 40 to 45 minutes.Â
Step 4
Roughly chop the remaining 2 1/2 cups pecans. Heat a large skillet over medium heat and melt the remaining 5 tablespoons butter, then add 1/4 cup maple syrup and 3 tablespoons corn syrup. Cook, stirring with a wooden spoon, until bubbly, then stir in the remaining 1/2 cup cream and 3/4 teaspoon salt. Reduce heat to low, stir in pecans, and continue cooking, stirring, for about 2 minutes. Pile pecans onto pie and return to oven until you can smell the pecans toasting, about 5 minutes. Allow to cool to room temperature before serving.Â