Here’s a detailed recipe for pecan pie filling:

Classic Pecan Pie Filling Recipe

Servings: 8-10

Ingredients:

– 1 cup (200g) light corn syrup
– 1 cup (200g) granulated sugar
– 3 tablespoons (45g) unsalted butter, melted
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 1 1/2 cups (190g) pecan halves
– Pinch of salt (optional)

Instructions:

1. Preheat oven: Preheat oven to 350°F (175°C).
2. Combine wet ingredients: In a medium saucepan, whisk together corn syrup, sugar, and melted butter until well combined.
3. Cook and stir: Cook over medium heat, stirring constantly, until sugar dissolves.
4. Bring to a boil: Increase heat to medium-high and bring mixture to a boil.
5. Simmer: Reduce heat to medium-low and simmer for 5 minutes, or until mixture thickens slightly.
6. Remove from heat: Remove saucepan from heat and stir in eggs, vanilla extract, and pecans until well combined.
7. Season (optional): Add a pinch of salt to balance flavors, if desired.
8. Cool: Let filling cool slightly before using or storing.

Using the Filling:

– Pour into a pre-baked pie crust and bake at 350°F (175°C) for 45-50 minutes, or until filling is set.
– Use as a topping for cheesecakes, ice cream, cakes, or waffles.
– Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.

Tips and Variations:

– For a gooier filling, bake for 40-42 minutes.
– Add a splash of bourbon or maple syrup for added depth of flavor.
– Use this filling as a base for other nut pies, like walnut or hazelnut.

Enjoy your delicious homemade pecan pie filling!