A classic Pecan Pie

Vietnamese food

One 9-inch pie crush, unbaked or prebaked like in pumpkin pie post
Filling
   2 large eggs and 4 egg yolks (or 4 large eggs)
   1 tsp pure vanilla extract
   4 Tbs (1/2 stick) unsalted butter, melted
   1/2 cup light corn syrup
   2/3 cup packed light brown sugar
   1/2 cup heavy cream
   1/4 tsp salt
   1 1/2 cup pecan halves, slightly toasted, cooled, coarsely chopped
Preheat oven to 375 oF, arrange a rack at the lowest position.  In a large mixing bowl, combine eggs and egg yolks, vanilla,  corn syrup, sugar, salt, and cream, whisk well.  Stir in melted butter and pecan.  Pour into a pie pan lined with pie crush.   And place the pie pan atop of a rimmed baking sheet.  Bake until the center of pie puff, golden brown, and slight firm to touch about 35-45 minutes.  Cool for one hour untouched before serving.  Serve plain or with whipped cream. Best serving warm or at room temperature on the day it is made.

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