Candy Corn Pecan Pie

Name: Candy Corn Pecan Pie
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Southern
Ingredients: 118 milliliters candy corn; 312 grams cup (about light corn syrup; 159 grams 3/4 cup (about dark brown sugar, packed; 3 larges eggs, lightly beaten; 156 grams 1/2 cups (about pecans, lightly toasted; 1 9-inch unbaked 9-inch pie crust; 1 Tbsp unsalted butter; 2 teaspoons vanilla extract

You can never have too many dessert recipes, so give Candy Corn Pecan Pie a try. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 514 calories, 5g of protein, and 24g of fat. This recipe serves 8. It can be enjoyed any time, but it is especially good for Halloween. From preparation to the plate, this recipe takes around 2 hours. If you have eggs, unbaked pie crust, vanillan extract, and a few other ingredients on hand, you can make it. This recipe is typical of Southern cuisine.

Instructions

Preheat the oven to 325°F. If you haven't already, place your pie crust in a pie plate. Set it in the refrigerator until you're ready to fill it.

Ingredients you will need

Pie Crust

Equipment you will use

Oven

If you glazed over the part of the ingredients that asked for the pecans to be toasted, go ahead and toast them while the oven preheats. Scatter them on a baking sheet and place in the oven. Once fragrant, remove them. It shouldn't take more than 8 minutes or so in the preheating oven.

Ingredients you will need

Pecans

Toast

Equipment you will use

Baking Sheet

Oven

Prepare the filling.

Put the corn syrup and brown sugar in a heavy saucepan over medium heat and cook, stirring occasionally, until the sugar dissolves.

Ingredients you will need

Brown Sugar

Corn Syrup

Sugar

Equipment you will use

Sauce Pan

Remove from heat and add the butter, and vanilla.

Ingredients you will need

Vanilla

Butter

Let the mixture cool, and then add the eggs and whisk until smooth (don't add the eggs while the mixture is still very hot, otherwise you'll have scrambled eggs!).

Ingredients you will need

Egg

Equipment you will use

Whisk

Take the pie crust out of the fridge. Now, arrange the pecans (which should be toasty but cooled by now) along the bottom of the crust.

Ingredients you will need

Pie Crust

Pecans

Crust

Add the candy corn. I lightly tussled the mixture by hand, to make sure it was nicely and evenly mixed.

Ingredients you will need

Candy Corn

Pour the hot sugar slurry on top, gently, so as not to upset your delicately proportioned candy and nuts. Some will rise like magic to the top. That's a good thing.

Ingredients you will need

Candy

Sugar

Nuts

Place in the preheated oven and bake for 40 to 45 minutes, or until the filling is set and the edges of the crust are browned. It will still wobble in the middle just a little bit when you take it out, but the outer parts should be firm. The center part will set further once removed from heat.

Ingredients you will need

Crust

Equipment you will use

Oven

Place a couple more candy corn on the top of the pie right after you've taken it out of the oven. This will help people to know that it has candy corn inside, as the candies will have melted and might not be recognizable. Be gentle when placing them on top, so you don't hurt yourself or injure the pie.

Ingredients you will need

Candy Corn

Candy

Equipment you will use

Oven

Let cool on a wire rack for about 20 minutes. I like to then transfer it to the refrigerator for about an hour, so that it can set completely.

Equipment you will use

Wire Rack

Serve at room temperature, or lightly warm and serve with ice cream.

Ingredients you will need

Ice Cream

Equipment

Ingredients

Servings:

118milliliters

candy corn 312grams

cup (about light corn syrup 159grams

3/4 cup (about dark brown sugar, packed 3larges

eggs, lightly beaten 156grams

1/2 cups (about pecans, lightly toasted 19-inch

unbaked 9-inch pie crust 1Tbsp

unsalted butter 2teaspoons

vanilla extract

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Chateau Ste. Michelle Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.