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“Pecan pie is one of my favorites, but I was never comfortable making it. The filling would either be runny or too crunchy (I've always said my favorite part was the gooey center). I've also played with various substitutions for corn syrup, but you can just use all corn syrup for this (golden syrup is cane sugar syrup). Additionally, Feel free to up the pecans to 1.5 cups if you want and/or use whole pecans.”
READY IN:
1hr
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Prepare your pie crust according to your favorite recipe or use a refrigerated pie crust.
  3. In a saucepan, add the syrups and sugar and stir gently until the sugar dissolves. Bring to a slight boil over low heat without stirring (I always seem to stir and it seems fine). Remove from heat and add butter until melted.
  4. In a large bowl, whisk eggs, flour, salt and vanilla. Stir in a cup of the slightly cooled sugar mixture to temper the eggs. When well combined, add the remaining sugar mixture and stir well. Stir in chopped nuts. Allow mixture to cool.
  5. Bake 45-50 minutes until center is just set (instant read thermometer should be 200 degrees).
  6. Allow to cool somewhat so center sets.

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