High Altitude Pecan Pie
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
High Altitude Pecan Pie is the classic pecan pie filled with a delicious, gooey, nutty filling. Bake a perfect homemade pecan pie recipe for everyone's holiday gathering, whether you live at high altitude or not.
Yield: 8
Calories: 312kcal
Ingredients
- 2 tablespoons butter - melted
- 1/2 cup sugar
- 1 cup karo light corn syrup
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup pecan halves
Instructions
- Preheat the oven to 400 degrees.
- Prepare the homemade, refrigerated, or frozen pie crust in the pie baking dish.
- Melt the butter in the medium bowl and allow to cool for several minutes.
- While butter is cooling, mix eggs and vanilla together in the small bowl.
- Add the sugar and Karo syrup to the melted butter and mix.
- Pour the eggs and vanilla into the medium bowl. Use the spatula to scrape the bowl to get all of the eggs and vanilla out.
- Add the pecans and mix all the ingredients together.
- Pour the mixture. Use the spatula to scrape the bowl to get every last drop of the rich, delicious filling into the prepare pie crust.
- Place the pie baking dish into the oven, then decrease the temperature to 350 degrees. Bake the pie for 45 minutes.
- Allow the pie to cool to room temperature and enjoy!
- **see Low Altitude ingredient and baking adjustments below**
Notes
Low Altitude Adjustments:
4 tablespoons butter - melted
1 cup white sugar
1/2 cup light corn syrup
Bake at 375 degrees for 15 minutes and then decrease temperature to 350 degrees and bake for 25 minutes.
Nutrition
Serving: 1g | Calories: 312kcal | Carbohydrates: 47g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 77mg | Sodium: 76mg | Fiber: 1g | Sugar: 46g