A classic pecan filling recipe that can be used in a variety of desserts from topping ice cream to a pecan pie inspired trifle.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Ingredients:
2 cups pecans chopped
1 cup dark corn syrup
½ cup brown sugar
4 tablespoon unsalted butter
3 eggs
¾ teaspoon salt
1 teaspoon vanilla extract
Instructions
Pecan Pie Sauce
In a medium saucepan over low heat, stir together the chopped pecans, corn syrup, brown sugar, butter, eggs, and salt. Stir constantly until the sugar has dissolved.2 cups pecans,1 cup dark corn syrup,½ cup brown sugar,4 tablespoon unsalted butter,¾ teaspoon salt,3 eggs
Increase the heat and bring to a slight boil, just so the edges of the pan bubble. Reduce to a simmer. Cook for 8 minutes or until thick. Stir in vanilla.1 teaspoon vanilla extract
Let cool to room temperature before using.
Pecan Pie Instructions
Par bake crust for 15 minutes at 425 F degrees. Use pie weights or dry beans to weigh down.
Melt the butter in the microwave or in a saucepan. Allow to cool slightly but not solidify. Whisk together the cooled melted butter, corn syrup, brown sugar, and salt until well combined and frothy. Add the eggs and vanilla. Whisk until combined. Stir in pecans.
Pour into pie shell. Bake at 350 F degrees for 35 to 40 minutes or until the center is just set and reaches 200F degrees.
Cool the pie on a baking rack for at least 2 hours, preferably overnight. Serve cold or at room temperature.
Video
Notes
Use this pecan pie filling as a sauce for ice cream, cheesecakes, etc, or to make deconstructed pecan pie in a cup.
Cool completely and store in the fridge in an airtight container for up to 2 weeks.
Serve at room temperature or warm.
This recipe can be canned or frozen in a sealed container for up to 3 months.
