Delicious pecan tart

Votes: 1

Time: 2 hours 50 minutes
Complexity: easily
Servings: 8

This pecan pie recipe will become your favorite. It's super easy to make, requires minimal ingredients, and is just the right amount of sweet. Slice the pie when it's completely cool and set, and serve with a scoop of ice cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 sheet of pie dough, store-bought
3 tbsp. pecan halves
110 g unsalted butter
1 cup brown sugar
1 cup dark corn syrup
2 vanilla beans, seeds scraped out, or 2 tsp vanilla extract
4 large eggs, lightly beaten
Ice cream (any flavor) for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, pecans, corn syrup

Cooking the dish according to the recipe:

Preheat oven to 175°C.
On a lightly floured work surface, roll out the pie dough into a 12-inch (32 cm) circle and about 1/4 inch (0.5 cm) thick. Place the dough in a 9-inch (22 cm) pie pan and trim the edges, leaving a 1/4 inch (2 cm) overhang. Fold the excess dough under and fold the edges in. Refrigerate for at least 30 minutes before filling.

Roughly chop 2 cups pecans by hand or in a food processor and set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar until smooth. Remove from heat and stir in the corn syrup, vanilla seeds, and eggs. Stir in the chopped nuts and spread them into the prepared pan. Arrange the remaining pecan halves (1 cup) around the edges of the pie for garnish.
Bake until set in the center, 60–70 minutes. Let cool completely. Slice and serve with a scoop of ice cream.

Categories:

recipe / Festive dishes / Dinner party / Desserts / Sweet pies, tarts and casseroles / Food Network - recipes

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