Herb-Infused Pecan Pie
The classic gooey, nutty holiday pie, made with herb-infused butter in the filling. Pecan pie uses plenty of butter, which makes it a natural fit for infusing.
Ingredients
- 1 unbaked 9-inch pie crust
- 3 large eggs
- 1 cup light corn syrup
- ¾ cup brown sugar, packed
- ¼ cup herb-infused butter, melted and slightly cooled
- 1 tsp vanilla extract
- ¼ tsp salt
- 1½ cups pecan halves
Instructions
- Preheat oven to 350°F (175°C). Place the pie crust on a baking sheet.
- Whisk the eggs, corn syrup, brown sugar, vanilla, and salt until smooth. Slowly whisk in the melted herb-infused butter.
- Spread the pecans in the crust and pour the filling over them.
- Bake 55–65 minutes, until the edges are set and the center jiggles only slightly. Cover the edges with foil after 30 minutes if they brown too fast.
- Cool at least 2 hours before slicing so the filling sets.
Potency Notes
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Storage: Cover and refrigerate up to 4 days. Label clearly so guests know it is infused.
