Description
A 6-inch pecan pie with a flaky prepared crust and a glossy brown sugar pecan filling, baked in the air fryer.
Ingredients
Scale
- 1 refrigerated pie crust, softened as directed
- 1 cup pecan halves
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/3 cup light corn syrup
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Prepare the pan: Fit the crust into a lightly greased 6-inch air-fryer-safe pie pan, trim the edge, and chill for 10 minutes.
- Toast the pecans: Air fry the pecans at 320°F (160°C) for 3 minutes, shake once, then cool.
- Mix the filling: Whisk eggs, brown sugar, corn syrup, melted butter, vanilla, and salt until smooth.
- Assemble: Arrange the pecans in the crust and pour the filling evenly over them.
- Bake covered: Cover loosely with foil, secure the edges, and air fry at 300°F (149°C) for 20 minutes.
- Set the filling: Remove the foil and cook for 7 to 10 minutes more until the edges are set and the center still has a slight wobble. Cool completely before slicing.
Notes
Use a 6-inch air-fryer-safe metal pie pan with clearance around it. Secure foil carefully, and cool the pie completely so the filling can set.