Pecan Pie

Main

• 1 unbaked pie crust
• 1 egg mixed with one tablespoon water
• 2 1/2 cup (250g) shelled pecans (pecan halves)
• 3 large eggs
• 1 cup dark corn syrup
• 1/2 cup packed light or dark brown sugar
• 1 1/2 teaspoon pure vanilla extract
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat to 350°F.
2. Roll out the chilled pie crust onto a lightly floured surface. Roll it out into a circle 12 inches in diameter.
3. Carefully place the dough in a 9×2 inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie.
4. Crimp the edges with a fork or use your fingers to flute the edges. Brush the edges with egg wash.
5. Very roughly chop the pecans, some whole, some lightly chopped is fine. Spread pecans evenly inside pie crust.
6. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
7. Bake the pie for 50-55 minutes or until the top is lightly browned.
8. Remove and allow to cool for ten minutes. The pie filling will settle as it cools.
9. Slice and serve pie warm or at room temperature. Top with whipped cream or ice cream.
10. Cover and store leftovers at room temperature for 1-2 days or in the refrigerator for 4-5 days.