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Lots of gooey pecan pie filling. Just like I like it.


  • 1 1/2 cups flour
  • 1/3 cup plus 1 tablespoon vegetable oil
  • 3 tablespoons milk
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • 3/4 cup sugar
  • 3/4 cup dark corn syrup
  • 3 large eggs
  • 2 tablespoons plus 1 1/4 teaspoons pure vanilla extract
  • 1 1/2 cups coarsely chopped pecans (about 6 ounces)
  • 1 cup heavy cream, chilled


  • 1. Place a rack in the center of the oven and preheat to 400º.
  • In a medium bowl, combine the flour, oil, milk and 1/4 teaspoon salt, stirring with a fork until the dough just comes together.
  • Pat the dough flat and place between 2 sheets of parchment or wax paper.
  • Roll out the dough to an 11-inch round.
  • Transfer the dough to a 9-inch pie plate, fitting it into the pan without stretching; crimp the edges of the pie shell.
  • Using a fork, gently prick the bottom of the crust a few times and refrigerate.
  • 2. In a large bowl, whisk together the butter, sugar, corn syrup, eggs, 2 tablespoons plus 1 teaspoon vanilla and the remaining 1/4 teaspoon salt.
  • 3. Cover the bottom of the piecrust evenly with the pecans and pour in the filling.
  • Bake the pie, rotating it halfway through, until the crust is golden and the filling is set in the middle, about 45 minutes.
  • Let the pie cool on a wire rack for at least 45 minutes.
  • 4. Meanwhile, using an electric mixer, beat the heavy cream on high speed until soft peaks form, 2 to 3 minutes.
  • Add the remaining 1/4 teaspoon vanilla and beat until incorporated, about 10 seconds more. Serve with the pie.

Categories: Dairy  Dessert  Eggs  Nuts  Oven  Pie  Snack  Sweet 

Author Credit: Rachel Ray

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