Dad. At Home.

Pecan Pie Filling

Ben Hartung

Pecan Pie Filling

Adapted from George Brown College Baking Arts Recipe. Bake in a shell or bake on its own in a glass plate, then add to a part pie shell. or fold in whipped cream to make it lighter and pipeable. Lots of options!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 2 pies
Course: Dessert
Ingredients Method

Ingredients
  

  • 3 cups corn syrup
  • 2½ cups brown sugar, packed
  • 2½ teaspoon corn starch
  • 1/3 cup melted butter
  • 2 teaspoon vanilla
  • 4 cups pecans (400g)

Method
 

  1. Preheat oven to 350℉
  2. In the bowl of a stand mixer, mix corn syrup, brown sugar, and corn starch using the paddle attachment on low speed for 2 minutes. Scrape down the sides as needed.
  3. Add the melted butter, eggs, and vanilla. Mix until smooth, about 1 minute.
Baking Filling by Itself
  1. Add pecans and stir in. Pour mixture into a glass dish.
Baking into a Pie
  1. Pour mixture into a cookie curst or par-baked pie shell. Place pecans at the bottom of the pie shell. Pour mixture on top
Bake
  1. Bake until the filling is set, 45-60 minutes