Plymouth Pecan Pie

From Chef Florencia Mason and Anna Ciechon

Serves: 8

Prep Time: 10 min.

Cook Time: 70 min.

Ingredients

1 pie crust 

3 cups pecan halves 

8 tablespoons unsalted butter 

1 cup packed light brown sugar 

1 cup dark corn syrup 

2 teaspoons pure vanilla extract 

4 large eggs, lightly beaten

Instructions

• Preheat oven to 350 degrees F
• On a lightly floured work surface, roll the pie crust into a 13-inch round, about 1/4-inch thick. Fit the crust into a 9-inch pie plate and trim the edges, leaving a 1-inch overhang
• Fold the overhang underneath itself and crimp the edges
• Roughly chop 2 cups of the pecans; set aside
• In a medium saucepan, melt butter over medium heat
• Whisk in the brown sugar until smooth
• Remove from the heat and stir in the corn syrup, vanilla extract and eggs
• Fold in the chopped pecans and pour into the prepared pie shell
• Arrange the remaining 1 cup pecan halves around the edge of the pie to make a decorative top.
• Bake until the center is set, 60-70 minutes
• Let cool completely