(no need for a mixer, you can beat by hand using a wooden spoon.)

Pecan pie recipe once upon a chef. 1 hr 45 mins · 16 ingredients · serves 8 · recipe from once upon a chef brown butter and bourbon pecan pie | punchfork Brown butter and bourbon pecan pie made with brown butter and a shot of bourbon, this pie is richer with a more complex praline flavor — and also less cloyingly sweet — than your typical pecan pie. (you may need to mash them a bit with a spoon.) transfer sauce to a serving bowl.

This recipe is quick and couldn’t be easier. Graham cracker crust shortbread graham cracker crust fool proof pie crust substitutions corn syrup: Wrap in cling wrap and refrigerate for 30 minutes.

Web step 1 preheat oven to 400°. In another mixing bowl, whisk together brown sugar, a pinch of salt, vanilla, corn syrup, eggs, and melted butter until totally. Web mix until a dough forms.

Step 2 on a lightly floured surface, roll dough to a 12 circle. If using homemade pie dough, roll out one portion of pie dough on a lightly floured surface until about 1/8 th inch thick. Web 1 cup white sugar 3 tablespoons dark brown sugar 1/2 teaspoon salt 1 cup light corn syrup 3/4 teaspoon pure vanilla extract 1/3 cup salted butter, melted 3 eggs, beaten 1 cup chopped pecans editor’s tip:

Preheat oven to 350°f convection or 375°f conventional. Gently press the dough into the base of a 5×5 inch baking dish, ensuring an even layer. When the desserts hit the table, reach for this one first.

This recipe has a long cook time and a short prep time, which gives you an opportunity to work on a main course. Web preheat the oven to 350 degrees f (175 degrees c). Web in a medium sauce pan over high heat, bring the water, orange juice, and sugar to a boil.