Pecan Pie with Almond Paste
Ingredients
- 1-9 inch unbaked pie crust
- 1-7oz box Odense Almond Paste
- 2½ cups pecans
- 3 large eggs
- 1 cup corn syrup, dark or light
- ½ cup brown sugar
- 1½ tsp vanilla extract
- ¼ cup unsalted butter, melted
- ½ tsp salt
- ½ tsp cinnamon
This easy, seasonal treat highlights a crunchy mix of almond-pecan flavor, letting the rich nuts and flaky pie crust shine. Perfect for a cozy slice!
Time
1 hour 15 minutes
Yield
8 servings
Directions
- Preheat the oven to 350°F.
- Roll out the Almond Paste between two pieces of parchment into a 9 inch disc. Place in the bottom of the pie crust and press up the sides.
- Roughly chop half the pecans, mix with the unchopped pecans and spread evenly inside the almond pie crust.
- Whisk the eggs, corn syrup, brown sugar, vanilla extract, melted butter, salt, and cinnamon until well combined. Pour over the pecans in the almond pie crust.
- Bake the pie for 55-60 minutes until the top is lightly browned. If the pie crust is getting too dark, place aluminum foil around the edges to prevent browning.
- Let the pie cool completely before slicing and serving.