My classic homemade pecan pie is traditional in the best possible way.

Simple pecan pie recipe. Web whisk ingredients together ( per recipe below) & pour into the prepared crust. This recipe is additionally wonderful because it does not use corn syrup but still has a sweet, gooey filling. Web method step 1 on a lightly floured surface, roll out the pastry.

Beat together the eggs, corn syrup, sugar, butter and vanilla. It’s the perfect combination of sweet and salty—after one taste, you’ll know why it’s a favorite! Let cool and store in the refrigerator before serving.

Remove from oven and roughly chop. There’s just something about pecan pie. Web the browned butter and maple syrup add depth to the traditional pecan pie.

Add the butter and stir. The flaky crust gives a beautiful crunch to. Cool for at least 2 hours on wire rack before serving.

Bake on center rack of oven for 60 to 70 minutes. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm. Add eggs to a separate bowl and whisk until uniform in color.

Place an oven rack in the center of the oven. Scatter 1 1/4 cups pecans on baking tray and bake for 3 to 5 minutes or until you smell them. Carefully pour the hot water over the mixture, do not stir.