How to make it

  • In a saucepan combine the sugar, corn syrup, vanilla and butter to a boil, boil 2 minutes and then cool.
  • Make the pie dough, line it in the pie pan and place in the fridge to chill.
  • Roast the pecans at 350 F for 8-10 minutes, cool and chop roughly (I even ground like a handful of nuts).
  • In a medium-large bowl mix the eggs, cream, salt, pecans (and any other nuts) and lemon zest.
  • When everything is cool, combine the brown sugar mixture with the egg mixture and the chopped nuts and then pour it in the chilled pie crust.
  • Cover with aluminum foil as you do not want it to burn and place on the lower third of your 350 F preheated oven.
  • Bake for 35 minutes covered then remove the aluminum and bake for 18-23 more minutes.
  • Keep an eye on it.
  • Pairs nicely with fresh whipped cream.

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