Easy Pecan Pie With Olive Oil
Make this easy to bake pecan pie recipe for your guests to enjoy for Thanksgiving, a holiday, or just because you love pecan pie. For a healthier version try making the crust with our Secolari olive oil instead of butter.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American, California
For Pecan Pie Crust 2 2/3 cups flour 1/2 tsp Seccolari fleur de sel 2/3 cup Secolari Arbequina Olive Oil 6 tbsp milk For Filling 3 eggs lightly beaten 1/2 cup sugar 3 tbsp butter unsalted, melted 1 cup corn syrup 1/2 tsp cinnamon 1 tsp vanilla extract 3/4 cup pecans divided
Mix the flour and salt in a large mixing bowl.
Add the milk and oil; mix a fork. roll in into a ball then flatten with the palm of your hands.
Place over parchment papper and roll the dough into a round pie layer about 1/4 inch thick.
Place dough over the top of pie pan. Trim the edges that extend outside the pan with a knife.
Preheat oven to 350F degree.
In a bowl, add the sugar, eggs, butter, corn syrup, vanilla extra, and cinnamon; mix well.
Add 1/2 cup chopped pecans to the bowl.
Pour the filling into the pie and evenly distribute.
Bake for 20 minutes.
Top the pie with whole pecans in a circle to decorate the pie. Bake for another 20-25 minutes or until the pie is golden on top.
Cool before serving.
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