Traditional Pecan Pie in a Jar has a deeply toasted, sweet, luxurious flavor. Just break through the caramelized, crispy pecan topping to expose the amber-colored rich filling and flaky crust inside. Serve with sweetened whipped cream or vanilla ice cream, if desired.
Ingredients
- pecan halves, broken into coarse pieces: 2 cups
- white sugar: 1 cup
- light corn syrup: 0.75 cup
- dark corn syrup: 0.75 cup
- eggs: 4 piece
- butter: 0.25 cup (melted)
- ½ teaspoons vanilla extract: 1 piece
- pinch salt: 1 piece
- half pint canning jars with lids and rings: 8 piece
- cooking spray:
- unbaked 9-inch pie crusts: 2 piece
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet.
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Bake pecans in the preheated oven until lightly toasted, 6 to 8 minutes. Cool to room temperature.
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Bring sugar, light corn syrup, and dark corn syrup to a boil in a saucepan; boil for 2 minutes. Remove from heat and cool slightly, about 10 minutes.
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Whisk eggs in a large bowl until frothy. Add syrup mixture slowly, whisking constantly to prevent eggs from curdling. Whisk in butter, vanilla extract, and salt until 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. Add a layer of toasted pecans to each jar. Spoon in batter, leaving 1/4 inch rim at top.
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Bake in preheated oven until darkened on the top, about 40 minutes. Cool to room temperature before serving.
