Homemade pecan pie can be stored in the fridge for up to 3 days. Keep it covered with plastic or foil to prevent it from drying out.
You can also make the pie ahead to freeze. (This is perfect for the holiday season!) To freeze, bake the pie as usual and allow it to cool completely. Wrap tightly in plastic wrap and foil, then place in a ziploc bag. Freeze for up to 3 months. Thaw overnight in the fridge and enjoy!
Ingredients
▢1 refrigerated pie crust
▢6 tablespoons unsalted butter melted
▢3/4 cups dark brown sugar
▢1/2 cup granulated sugar
▢3/4 cup light corn syrup
▢1 teaspoon pure vanilla extract
▢1/4 teaspoon grated orange zest optional
▢1/4 teaspoon salt
▢3 large eggs
▢2 cups pecan halves
▢whipped cream or vanilla ice cream for serving; optional
Instructions
Preheat oven to 350°F
Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).
Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.
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