Description
A sophisticated twist on the classic pecan pie, blending toasted pecans with the aromatic notes of fresh rosemary and a hint of savory garlic.
Ingredients
Scale
- 1 9-inch pie crust, unbaked
- 2 cups pecans, halves or pieces
- 1 cup brown sugar, packed
- 1/2 cup melted unsalted butter
- 3 large eggs
- 1 tablespoon corn syrup or maple syrup
- 1 tablespoon fresh rosemary, finely minced
- 1 clove garlic, minced
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F and fit the pie crust into a 9-inch pie plate.
- Melt butter in a small skillet over low heat, then sauté the minced garlic and rosemary for 60 seconds.
- In a medium bowl, whisk together the brown sugar and corn syrup until smooth.
- Stir the garlic-rosemary butter and the eggs into the sugar mixture until well combined.
- Fold the pecans and salt into the custard, ensuring an even distribution.
- Pour the filling into the pie crust and smooth the top with a spatula.
- Bake for 45 to 55 minutes, until the edges are set and the center has a slight jiggle.
- Remove from the oven and cool completely on a wire rack for at least 2 hours before slicing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American