I started to experiment with this year’s Thanksgiving dessert. This pecan pie recipe was pretty easy to do (especially since I didn’t make my own dough).

For the Filling:

* 1 vanilla bean, split lengthwise (or 1 1/2 teaspoons vanilla extract)
* 1 stick unsalted butter
* 3 large eggs
* 1 cup light corn syrup
* 3/4 cup sugar
* 1/2 teaspoon apple cider vinegar
* 1/4 teaspoon salt
* 1 1/2 cups pecan halves, 3/4 cup chopped

Scrape the vanilla seeds into a skillet; add the butter and the vanilla pod. Cook over medium-high heat until the butter browns, about 5 minutes. Remove from the heat.


Whisk the eggs, corn syrup, sugar, vinegar and salt in a bowl. Slowly scrape in the butter mixture, whisking; discard the vanilla pod. (If using vanilla extract instead, add it now.)

Spread the chopped pecans in the crust and pour in the corn syrup mixture. Top with the remaining 3/4 cup pecan halves.

Place the pie on the hot baking sheet and bake until the crust is golden, 20 to 30 minutes.

Remove from the oven and cover the entire top with foil, then continue baking until set, 25 to 30 minutes. Discard the foil. Cool completely on a rack.

Thanks to the Food Network Magazine. I’ve been busy! Want to see more of what I’ve cooked lately? Click to visit my ‘Inside the Kitchen‘ series.

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