How To Make Traditional Pecan Pie in a Jar
No messy slices, just a jar of deliciously baked pecan pie. These individual pies are filled with roasted pecans and sweet syrup for a heavenly dessert.
Serves:
Ingredients
- 2cupspecan halves,broken into coarse pieces
- 1cupwhite sugar
- ¾cuplight corn syrup
- ¾cupdark corn syrup
- 4eggs
- ¼cupbutter,melted
- 1½tspvanilla extract
- 1pinchsalt
- cooking spray
- 2pie crusts,(9-inch), unbaked
Instructions
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Preheat the oven to 350 degrees F. Spread pecans on a baking sheet.
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Bake the pecans in the oven for 6 to 8 minutes, until lightly toasted. Cool to room temperature.
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Bring the sugar, light corn syrup, and dark corn syrup to a boil in a saucepan, then boil for 2 minutes. Remove from heat and cool slightly for about 10 minutes.
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Whisk the eggs in a large bowl until frothy. Add the syrup mixture slowly, whisking constantly to prevent eggs from curdling. Whisk in the butter, vanilla extract, and salt until the batter is smooth.
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Spray 8 small jars with cooking spray. Press pieces of pie crust dough into bottom and sides of jars.
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Add a layer of toasted pecans to each jar. Spoon in the batter, leaving ¼-inch rim at top.
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Bake in the oven for about 40 minutes until darkened on the top. Cool to room temperature before serving.
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Serve and enjoy.
Recipe Notes
Check jars while baking at 25 minutes; cover with aluminum foil if tops are darkening too quickly.
Nutrition
- Calories: 806.28kcal
- Fat: 42.38g
- Saturated Fat: 11.48g
- Trans Fat: 0.24g
- Monounsaturated Fat: 19.57g
- Polyunsaturated Fat: 8.46g
- Carbohydrates: 106.91g
- Fiber: 3.41g
- Sugar: 74.52g
- Protein: 6.74g
- Cholesterol: 95.23mg
- Sodium: 353.28mg
- Calcium: 46.83mg
- Potassium: 190.16mg
- Iron: 1.72mg
- Vitamin A: 83.66µg
- Vitamin C: 0.27mg
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