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Picnic Pecan Pie

Among the selection of homemade desserts at our family reunion, slices of this timeless treat disappeared fast. It's delectable topped with ice cream or whipped cream. Each bite delivers classic goodness!
  • Total Time
    Prep: 10 min. Bake: 40 min. + cooling
  • Makes
    8 servings

Ingredients

  • Dough for single-crust pie
  • 3 large eggs, room temperature
  • 1 cup dark corn syrup
  • 1/2 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup chopped pecans

Directions

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
  • In a small bowl, lightly beat eggs. Stir in corn syrup, sugar, butter, vanilla and salt. Add pecans and mix well; pour into crust. Cover edge loosely with foil. Bake 20 minutes. Remove foil; bake until a knife inserted in the center comes out clean, about 20 minutes longer. Cool on a wire rack. Store in the refrigerator.
Editor's Note
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 441 calories, 22g fat (6g saturated fat), 92mg cholesterol, 253mg sodium, 59g carbohydrate (29g sugars, 1g fiber), 5g protein.

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