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Blender pecan pie
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Blender Pecan Pie

A fun way to make pecan pie.
Course Dessert
Cuisine Southern
Keyword Blender, pecan pie
Prep Time 15 minutes
Cook Time 35 minutes
Cooling and Chilling 12 hours
Total Time 12 hours 50 minutes
Author Anna
Cost 5

Ingredients

  • 1 9-inch deep dish pie crust (frozen type)
  • 1 ½ cups pecan halves and 25 extra halves for the border (140 grams)
  • 3 large eggs, room temperature (145 grams)
  • ½ cup heavy cream, room temperature (114 grams)
  • ½ cup dark corn syrup (140-150 grams)
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 cup granulated sugar (200 grams)
  • ½ to 1 teaspoon vanilla extract (I recommend 1, book said ½)
  • 2 tablespoons butter, softened (28 grams)

Instructions

  • Preheat the oven to 400 degrees F. Set a rimmed baking sheet in the oven to preheat along with it.
  • Roughly chop the pecan halves and place them in the unbaked frozen pie crust. If you want to make a border of pecan halve, take about 25 extra halves and set aside.
  • Put the remaining ingredients in the blender in the order listed.
  • Cover and run on low speed just until blended, then pour mixture over the pecans. If making a border, arrange the reserved pie halves around the side.
  • Set pie on the preheated baking sheet.
  • Bake for 35 minutes or until filling is puffed and crust is browned.
  • Let cool for several hours. Refrigerate overnight if desired, then bring to room temperature and slice. Alternatively, you can let the pie cool and then freeze it until ready to slice.