Recipe courtesy of Allison Robicelli
and
Matt Robicelli
Recipe courtesy of Allison Robicelli
and
Matt Robicelli
Watch how to make this recipe.
Mile-High Pecan Pie
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- Level: Easy
- Total: 2 hr 15 min
- Active: 25 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 767
- Total Fat
- 60 g
- Saturated Fat
- 20 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 4 g
- Sugar
- 38 g
- Protein
- 7 g
- Cholesterol
- 157 mg
- Sodium
- 403 mg
- Level: Easy
- Total: 2 hr 15 min
- Active: 25 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 767
- Total Fat
- 60 g
- Saturated Fat
- 20 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 4 g
- Sugar
- 38 g
- Protein
- 7 g
- Cholesterol
- 157 mg
- Sodium
- 403 mg
Ingredients
Directions
- Place a sheet pan in the oven and preheat to 375 degrees F.
- Whisk together the cornstarch with 2 tablespoons cold water in a small bowl to form a slurry. In a food processor, blend together the eggs, yolks, brown sugar, vinegar, vanilla, 1 stick butter, 1/3 cup maple syrup, 1/3 cup corn syrup, 1 teaspoon salt, 1/2 cup heavy cream and the cornstarch slurry. Once smooth, add 1 1/2 cups pecans and pulse in 5-second increments until they are chopped into small pieces.
- Pour pie filling into shell and place on preheated sheet pan. Bake until the very center of the pie is barely set, 40 to 45 minutes.
- Roughly chop the remaining 2 1/2 cups pecans. Heat a large skillet over medium heat and melt the remaining 5 tablespoons butter, then add 1/4 cup maple syrup and 3 tablespoons corn syrup. Cook, stirring with a wooden spoon, until bubbly, then stir in the remaining 1/2 cup cream and 3/4 teaspoon salt. Reduce heat to low, stir in pecans, and continue cooking, stirring, for about 2 minutes. Pile pecans onto pie and return to oven until you can smell the pecans toasting, about 5 minutes. Allow to cool to room temperature before serving.
