Classic Pecan Pie

Ingredients and Weight:

• 9-inch unbaked pie crust (340g)
• 1 cup light corn syrup (245g)
• 1 cup granulated sugar (200g)
• 1 cup dark corn syrup (245g)
• 1/2 cup (1 stick) unsalted butter, melted (113g)
• 1/2 cup all-purpose flour (60g)
• 1/2 teaspoon salt (2.5g)
• 3 large eggs (150g)
• 2 teaspoons vanilla extract (10g)
• 2 cups pecan halves (226g)

Preparation Time:

15 minutes

Cooking Time:

50-60 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Place the pie crust on the prepared baking sheet.
4. In a large bowl, whisk together the light corn syrup, granulated sugar, dark corn syrup, melted butter, flour, and salt.
5. Beat in the eggs one at a time, then stir in the vanilla extract.
6. Pour the filling into the pie crust.
7. Sprinkle the pecan halves evenly over the filling.
8. Bake for 50-60 minutes, or until the filling is set and the pecans are golden brown.
9. Let cool completely before serving.

Nutritional Information:

• Serving size: 1 piece (1/8 of pie)
• Calories: 450
• Fat: 25g
• Saturated fat: 10g
• Cholesterol: 120mg
• Sodium: 150mg
• Carbohydrates: 50g
• Protein: 5g

Dish Characteristics:

• Rich, buttery, and sweet
• Crisp and flaky crust
• Topped with crunchy pecan halves
• Perfect for dessert or a special occasion

User Comments:

• "This is the best pecan pie I've ever had!"
• "The filling is perfectly balanced between sweetness and richness."
• "The crust is so flaky and delicious."
• "I love the crunch of the pecans."
• "This pie is a must-try for any pecan pie lover."

Special Precautions and Tips:

• Use a deep-dish pie crust to prevent the filling from overflowing.
• If you don't have pecan halves, you can use chopped pecans instead.
• To prevent the crust from burning, cover the edges with aluminum foil during baking.
• Let the pie cool completely before slicing to prevent the filling from running out.