Ingredients
- 1 cup Diamond of California® chopped pecans, toasted, for filling
- 1/2 cup Diamond of California® pecan halves, toasted, for topping
- 3 eggs
- 1/2 teaspoon salt
- 2/3 cup firmly packed golden brown sugar
- 2/3 cup pure maple syrup
- 3 tablespoons corn syrup
- 6 tablespoons unsalted butter, melted
- 1 Diamond of California® Ready to Use Pecan Pie Crust
The Steps
- Position the rack in the bottom third of the oven and preheat to 350°F.
- Whisk the eggs, brown sugar, and salt until well blended in a medium bowl.
- Stir in both syrups, butter and chopped pecans.
- Pour the mixture into unbaked Diamond® of California Pecan Pie Crust (or any ready to use pie crust).
- Arrange 1/2 cup of pecan halves (or chopped pecans) on top of the filling.
- Bake until the crust is golden brown and the filling is set, about 35 minutes.
- Cool completely.
(Pie can be made 1 day ahead. Store at cool room temperature.)
