Pecan Pie

Sweet and rich decadence!

8 servings

Easy 40 minutes



for this recipe Pecan Pie

Pie Crust:

1 package Shirriff Pie Crust
4 tbsp butter
3 - 5 tbsp cold water


1 cup brown sugar , packed
4 tbsp butter
3 eggs
0.25 cup Whipping Cream
0.25 tsp salt
1.5 cup pecans , toasted, divided




Preheat oven to 425°F/220°C.


Prepare the pie crust as instructed on the package. Fit one dough into the pie plate and refrigerate. Reserve the second dough for another pie.


In a saucepan, combine brown sugar, corn syrup, rum and butter and bring to a boil, stirring constantly. Remove from heat and allow mixture to cool slightly. In a separate bowl, whisk the eggs. When the syrup has cooled, beat in the eggs, salt and cream. Roughly chop 1 cup of the pecans and add to filling.


Remove the pie shell from the refrigerator. Pour the filling evenly into the pie crust. Arrange the remaining pecans overtop.


Bake for about 40-45 minutes. If crust browns quickly, cover the edges with a foil ring. Set on a wire rack to cool for 2-3 hours before serving.

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