Time: 1 hour 10 min.
Complexity: easily
Servings: 8

Trisha Yearwood simplifies her pecan pie recipe by using store-bought dough and pre-chopped nuts. It only takes ten minutes of active work! Enjoy the pecan pie while it's slightly warm, with a scoop of vanilla ice cream or whipped cream.

Ingredients:

• 1 cup light brown sugar, firmly packed
• 0.5 cup granulated sugar
• 2 large eggs
• 1 tbsp. chopped pecans
• 110 g melted butter
• 2 tbsp. milk
• 1 tbsp. premium flour
• 1.5 tsp vanilla extract
• 1 sheet of pie dough in a 22 cm diameter pan, store-bought or homemade
• 1 tbsp. pecan halves
• Vanilla ice cream or whipped cream for serving

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

shortcrust pastry, pecans, eggs

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Preparation:

Step 1
• Preheat oven to 160°C.
Step 2
• In a large bowl, whisk together the brown sugar, granulated sugar, and eggs until creamy. Add the chopped nuts, melted butter, milk, flour, and vanilla extract and mix well. Spread the filling over the dough in the pan. Arrange the pecan halves in a circle around the top of the pie.
Step 3
• Bake the pie for 55 minutes. Check for doneness by gently shaking the pan. The pie should be firm, with just a slight jiggle in the center. It will set as it cools. Serve with vanilla ice cream or a dollop of whipped cream.

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