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Pecan pie recipe for 9.5 inch. In a dutch oven or large saucepan, melt butter over medium heat. No corn syrup or refined sugar required, and it's so easy to make. Cover the edges of the pie crust with a pie shield or strips of foil, so it doesn't burn.

Remove the foil and weights and bake 2 to 3 minutes longer until crust is just beginning to brown on the edges. Bake until the top is dry and smooth (it won’t look crinkly) and a tester inserted into the center comes out clean, about 30 minutes. 4 pour the chopped pecans into the bottom of the unbaked pie shell.

In a medium mixing bowl, combine the brown sugar, granulated sugar, flour and salt. Pour the syrup mixture over the top of the pecans. Cool for 2 hours before serving.

It won’t be fully cooked, but it should no longer look wet. As the brownies cool, whip up the pecan pie filling. Web bake until golden and crisp, which should take about 12 minutes.

Web bake pecan pie: Add the flour, confectioners’ sugar and salt, and pulse until the nuts are very finely ground. Bake at 350°f on lower rack 60 minutes or until pie is set, tenting pie with foil during last 15 minutes cooking time to prevent nuts from burning.

Preheat oven to 350 degrees fahrenheit. Pour the chopped and halved pecans evenly into the bottom of the pie crust, and then set it aside. Web this delicious pecan pie is sweetened with maple syrup!