Paula Deen Pecan Pie
This sweet and nutty Paula Deen Pecan Pie is the perfect Thanksgiving dessert. The pecan pie filling is made from scratched and amazing topped with whipped cream.
Servings: 8
Ingredients
For the Pie:
- 1 1/4 cup Pecan Halves
- 1 Pre-Baked Pie Crust
- 1 cup Light Corn Syrup
- 1/2 cup Brown Sugar
- 3 Large Eggs
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Ground Cinnamon
- 6 Tablespoons Butter melted
For the Cinnamon Pecan Caramel:
- 4 Tablespoons Butter
- 2 cups Brown Sugar
- 1/4 teaspoon Ground Cinnamon
- 1/2 cup Heavy Cream
- 1 cup Chopped Pecans
Instructions
For the Pie:
- Preheat the oven to 375 degrees Fahrenheit.
- Pour the pecan halves in the pie crust.
- In a large mixing bowl, whisk together corn syrup, brown sugar, eggs, vanilla extract, cinnamon and melted butter.
- Pour this mixture over the pecans in the crust.
- Bake for 30 minutes. Remove from the oven and cool completely.
For the Cinnamon Pecan Caramel:
- Add all the ingredients to a medium saucepan.
- Heat over medium heat and whisk together until the sugar is dissolved.
- Drizzle the caramel sauce over the cooled pie.
- Then it’s ready to serve and enjoy!
Notes
Refrigerate the leftovers, covered for up to 4 days.
Nutrition
Calories: 881kcal | Carbohydrates: 115g | Protein: 7g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 273mg | Potassium: 274mg | Fiber: 3g | Sugar: 101g | Vitamin A: 762IU | Vitamin C: 0.4mg | Calcium: 112mg | Iron: 2mg
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