Last week, my absolute favorite favorite bakery in New York City….Magnolia Bakery invited us to a zoom baking class and let me just say, what a treat!!! They sent us the ingredients ahead of time including a baking crust, but I have to say the filling was so incredible if you don’t have time to bake the crust this simple Pecan recipe was so easy, it doesn’t even require a mixer! This recipe can be found in the Magnolia Bakery Handbook, which is a must have this holiday season! It also includes how to make their famous Banana Bread Pudding which I’ve now made at home and tastes exactly the same as it does from the bakery. YUM!
Here’s what you’ll need:
Pie Crust (either frozen or you can make your own!)
2 cups coarsely chopped pecans (lightly toasted)
24 Mammouth Pecan Halves for decoration
4 tablespoons or 1/2 stick of butter
1 cup Dark Corn Syrup
1 cup Light Brown Sugar
1 1/4 teaspoons vanilla extract
1/2 teaspoon salt
Position your oven rack in the center, and preheat oven to 350 degrees.
In a large bowl whisk together eggs until they are light in color. Add in brown sugar and mix until incorporated. Add melted butter, corn syrup, vanilla, and salt. Stir with spatula mixing until thoroughly combined.
Spread chopped pecans in the pie shell and pour mixture over them. You’ll see some of the pecans begin to rise, so take your time pouring in the mixture. Decoratively arrange the mammoth pecan halves atop the pie.
Place pie on a lined baking sheet, and cover the pie crust with tin foil to not burn. Bake for 45-55 minutes until custard is set. After about 25-30 cover the top of the pie, to not let the pecans burn. Let cool for 4 hours before cutting and serving. Believe me its worth the wait! Top with ice cream or whipped cream. YUM!