Pecan Pie Brown Sugar Crust (Printable Version)
Sweet brown sugar and toasted pecans fill a buttery crust for an irresistible classic dessert.
# What You'll Need:
→ Crust
01 -
1 single batch pie dough, chilled overnight
→ Filling
02 -
227 grams pecan halves
03 -
4 large eggs, at room temperature
04 -
312 grams light corn syrup
05 -
150 grams dark brown sugar
06 -
1 teaspoon vanilla extract
07 -
1/4 teaspoon fine salt
08 -
1/4 teaspoon ground cinnamon
09 -
4 tablespoons unsalted butter, melted and cooled
# Steps to Follow:
01 -
On a generously floured surface, roll out the chilled pie dough into a 30–35 cm circle, turning frequently and dusting with flour as needed to prevent sticking.
02 -
Carefully roll the dough onto a rolling pin, drape it over a 23 cm pie tin, and gently press the dough into the corners and sides. Trim excess dough, leaving a 2 cm overhang. Fold the overhang under itself and crimp or flute the edge. Pierce the base of the dough several times with a fork.
03 -
Wrap the shaped dough in plastic and refrigerate for at least 2 hours or overnight to ensure flakiness.
04 -
Preheat the oven to 200°C. Line the chilled crust with foil, ensuring coverage of the edges, and fill with pie weights or dried pulses. Place the tin on a rimmed baking tray and bake for 18–20 minutes until the crust appears pale and just beginning to brown. Remove from the oven and cool completely. Reduce oven temperature to 175°C.
05 -
Scatter pecan halves on a baking sheet and toast in the oven at 175°C for 8–10 minutes until fragrant. Allow to cool completely.
06 -
In a large bowl, whisk eggs thoroughly. Add corn syrup, dark brown sugar, vanilla extract, cinnamon, and salt. Whisk until combined. Gradually whisk in cooled melted butter until the mixture is homogeneous.
07 -
Evenly distribute toasted pecans in the cooled pie crust. Pour the egg mixture over the pecans, ensuring even coverage.
08 -
Bake in the preheated oven at 175°C for 40–50 minutes, or until the edges are set and the centre remains slightly wobbly. Internal temperature should read 93°C. If the crust browns too quickly, shield the edges with foil or a pie shield.
09 -
Remove pie from oven and cool fully at room temperature before slicing and serving, allowing the filling to set.
# Additional Notes:
01 -
For optimal results, allow the pie to cool completely before slicing to achieve crisp, clean cuts.
02 -
Store covered in the refrigerator for up to 3 days or freeze for up to 3 months; thaw overnight in the refrigerator before serving.