Holiday Pecan Pie
What best to celebrate an American holiday with than an American-born dessert? Ring in the holiday season by making pecan pie the true hero of the dessert table. Besides looking pretty on the table and expanding your guests' waistlines, this delicious pie is so easy to make you'll use it as a bonding activity with the kids. Give it a try to see why it's out holiday go-to.
3/4 stick unsalted butter
1 1/4 cups packed light brown sugar
3/4 cup light corn syrup
2 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
1 / 4 teaspoon salt
3 large eggs
2 cups pecan halves about 1/2 pound
Whipped cream or vanilla icecream
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Preheat the oven to 350 F (175 °C) with a baking sheet on the middle rack. Flour the surface of the kitchen counter and roll out the dough with a lightly floured rolling pin. Transfer the rolled-out dough on a pie dish and trim the edges. Leave a ½ inch overhang, which you fold and press gently against the rim of the pie dish. Then, lightly prick the bottom with a fork and chill for at least 30 minutes or until the pie shell is firm.
Meanwhile, melt the butter over medium heat in a small saucepan. Add brown sugar and whisk until smooth. Remove the pan from heat and whisk in the corn syrup, vanilla, salt, and zest.
Beat the eggs lightly in a bowl and then whisk it in the corn syrup mixture. Now it's time for the pecans. Put them in the pie shell and pour the corn syrup mixture evenly over them. Bake the pie until the filling is set. It should take around 50 minutes to 1 hour. Cool it off and enjoy it.
The pie can be baked a day ahead and chilled.
Bring to room temperature before serving.