Pecan pie leveled up with toasted pecans and praline spread to give it an extra roasty, toasty, nutty flavor!
Author: Milk & Cardamom
9-inch Pie Crust
Dark Brown Sugar
Light Corn Syrup
or Praline Spread
or 2 Tbsp Cornstarch plus 3 Flax Eggs
Preheat oven to 400 degrees F (200 degrees C).
Carefully roll out
9-inch Pie Crust (1)
and line a 9-inch pie pan with the dough.
Use a knife to cut off any overhanging crust. Use a fork to prick the pie a few times to prevent the crust from bubbling up in the oven. Place in the freezer while you make the filling.
In a medium bowl, whisk together
Granulated Sugar (1/4 cup)
Dark Brown Sugar (1/2 cup)
Light Corn Syrup (1/2 cup)
Almond Butter (1/4 cup)
Unsalted Butter (2 Tbsp)
Vanilla Extract (1/2 Tbsp)
Salt (1/4 tsp)
Ground Cinnamon (1/2 tsp)
Roasted Pecans (1 1/3 cups)
. Pour pecan filling into the cold pie crust. Arrange
Pecan Halves (1 cup)
on top of the pie in a decorative pattern.
Bake pie in the oven for 10 minutes.
Turn down the temperature to 325 degrees F (160 degrees C) and bake for 60-70 minutes.
Cool pie on a rack and serve while warm. Enjoy!
This recipe makes one 9-inch pie and yields 9 servings.
Nutrition Per Serving
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