Fall Recipe: World Food Day - Pecan Pie
- 1 cup sugar
- 4 tablespoons unsalted butter, melted
- 4 large whole eggs
- plus 2 large egg yolks
- 1 cup plus 2 tablespoons dark corn syrup
- 1/2 cup pure maple syrup
- 2 tablespoons dark rum
- 1 teaspoon pure vanilla extract 1 1/2 cups
- 1 ½ cups of pecan halves
- 2 table spoon of heavy cream
Step 1 - Prepare your dough on a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie plate, with about a ½” overhang. Crimp overhang and chill for at least 30 minutes.
Step 2 - Heat oven to 400 degrees. Whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, rum, and vanilla in a bowl. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.
Step 3 - Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the crust and transfer pie to the oven.
Step 4 - Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes.
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