Ingredients
- 1 PIE CRUST, HOMEMADE OR STORE-BOUGHT (PLUS EXTRA DOUGH FOR DECORATING, OPTIONAL)
- 1 1/2 CUPS BROWN SUGAR
- 1/2 CUP WHITE SUGAR
- 3/4 CUP (1 1/2 STICKS) UNSALTED BUTTER, MELTED AND BROWNED (OPTIONAL)
- 3 LARGE EGGS
- 1 1/2 TABLESPOONS ALL-PURPOSE FLOUR
- 1/2 TEASPOON SALT
- 1/2 TEASPOON CINNAMON
- 1 1/2 TABLESPOONS HEAVY CREAM
- 2 TEASPOONS VANILLA EXTRACT
- 2 CUPS PECANS, PLUS EXTRA FOR GARNISH
Instructions
- PREHEAT OVEN TO 375ยบ F AND ROLL OUT PIE CRUST TO A 12 OR 13-INCH CIRCLE, BIG ENOUGH TO FIT A SPRINGFORM PAN OR TART OR PIE DISH.
- GENTLY PLACE DOUGH IN PAN, PRESSING INTO THE BOTTOM AND SIDES OF PAN AND TRIMMING EXCESS.
- OPTIONAL: CUT OUT PIE DOUGH FLOWERS OR OTHER DESIGNS TO DECORATE CRUST LATER.
- PLACE PIE DISH IN FRIDGE UNTIL READY TO FILL.
- IN A LARGE BOWL, BEAT EGGS UNTIL FOAMY AND FLUFFY, THEN BEAT IN BROWNED BUTTER.
- ONCE COMBINED, BEAT IN BROWN AND WHITE SUGAR UNTIL SUGAR GRANULES ARE DISSOLVED.
- SPRINKLE IN FLOUR, CINNAMON AND SALT, THEN STIR IN HEAVY CREAM AND VANILLA EXTRACT.
- ONCE FULLY INCORPORATED, FOLD IN PECANS, THEN POUR MIXTURE INTO PIE CRUST.
- DECORATE PIE CRUST WITH ANY PECANS OR CUT OUTS YOU MADE EARLIER.
- PLACE PIE PAN IN OVEN AND BAKE FOR 40-50 MINUTES, OR UNTIL CENTER IS JUST SET AND NO LONGER JIGGLY.
- REMOVE FROM OVEN AND LET COOL COMPLETELY BEFORE SERVING.
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