Easy Pecan Pie Recipe for 10 Servings

Instructions:

1. Place 200g pecans in a dry skillet over medium heat for 5 minutes until they smell fragrant. Let them cool slightly.
2. Roll out your chilled dough on a floured surface to a 12-inch circle. Transfer to the pie plate, crimp the edges, and chill in the freezer for 15 minutes to prevent shrinking.
3. In a large bowl, whisk the 3 large eggs until broken up. Add the dark corn syrup, granulated sugar, 56g melted butter, vanilla extract, salt, and cinnamon.
4. Whisk the mixture vigorously until completely smooth and the sugar has mostly dissolved.
5. Place the toasted pecans into the chilled pie shell. Pour the liquid mixture slowly over the pecans; the nuts will naturally float to the top creating a uniform layer.
6. Bake on the lowest oven rack at 180°C for 55 minutes. The center should have a slight jiggle (internal temp 93°C). Use a pie shield if the edges brown too quickly.