I know I told you yesterday that the Extra-Dark Chocolate Hazelnut Pie is the easiest pie you will ever make. And it is. But this is probably the 2nd easiest one. This is a pre-baked pie crust kinda pie. So half the work is taken out of it when you are blind baking your pastry.
All you have to do now is make the filling. Super simple.
3 large eggs
1/2 c. brown sugar
2/3 c. corn syrup
2 tbsp butter, melted
1 tsp vanilla extract
2 c. pecans, lightly toasted
Preheat your oven to 325F.
In a medium bowl, beat together the eggs, sugar, syrup, butter and vanilla. Pour the pecans into the batter and stir well with a wooden spoon. Pour the filling into the pie crust.
Bake the pie for 35 minutes. The filling will be a little wobbly but as it cools it’ll set. Serve it at room temperature OR serve warm with ice cream ;0)
And in case you didn’t already know…I LOVE pecan pie