Mile-High Pecan Pie

2019-08-06
  • 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. 

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. 

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