Einkorn Pecan Pie

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/2 cup Corn syrup, light
  • 1/2 cup Corn syrup, dark

• Baking & Spices

  • 2/3 cup Granulated sugar
  • 1 Salt
  • 1/4 tsp Vanilla extract, pure

• Nuts & Seeds

  • 2 cups Pecans

• Bread & Baked Goods

  • 1 Einkorn flour double pie crust recipe

• Dairy

  • 1/3 cup Butter, unsalted

Found on everydaydishes.com

Description

Directions

• Prepare the pie crust according to directions.
• Roll the pie dough out until you have a diameter roughly 2 wider than the pie pan. Transport the dough to the pan by rolling it up on a rolling pin. Unroll the dough into the pie pan.
• Ease the dough into the corners of the pan. Trim excess dough from the edges using a butter knife and place the pie pan in the refrigerator until the filling is prepared.
• Place a rack in the center of your oven and preheat to 325 degrees. To prepare the pecan filling, whisk the eggs in a medium-sized mixing bowl until they’re well-beaten but not foamy.
• Add the sugar, light and dark corn syrup and melted butter, stirring until thoroughly combined. Add salt and vanilla then mix in the pecans.
• Grab the pie pan from the refrigerator then place it on a baking sheet. Pour the pecan filling into the pan then bake for 50-60 minutes, until the filling is set in the center and the crust is light golden brown.
• Remove from the oven then allow to cool to room temperature. Slice, serve and enjoy!