

This pie has the absolute perfect ratio of filling to nuts, and it's not so sugary sweet that eating it makes my teeth ache. This recipe calls for almost 2 cups of pecans to only 1/2 cup corn syrup, and 1/2 cup of sugar. Neat, 'huh!


Pecan Pie
1 recipe pie crust
3 eggs
1/2 cup sugar
1/2 cup dark corn syrup
1/3 cup butter, melted, plus 2 tablespoons melted butter for brushing the pie (optional)
1/2 teaspoon salt
1 teaspoon vanilla
1 cup pecan pieces
3/4 cup whole pecan halves
Preheat the oven to 350F.
Use a 9 1/2 to 11-inch tart ring or fluted tart pan. Roll the dough into a round about two inches larger than the tart ring or pan and line the ring or pan with it. Pre-bake the tart shell and seal it. To seal the crust: mix together 1 tablespoon flour and 2 tablespoons water into a smooth paste. Brush the inside of the tart shell with the paste and bake for an additional 5 minutes.
In a bowl, beat the eggs with the sugar and corn syrup. When the sugar dissolves, beat in the 1/3 cup melted butter, the salt, and vanilla. Stir in the pecan pieces.
Pour the mixture into the pre-baked tart shell. Arrange the pecan halves on top. Brush with the 2 tablespoons of melted butter. Bake for about 40 minutes, or until the surface of the pie no longer moves when you gently move it back and forth. If the edges start to get to too brown , place a foil ring over the edges to stop further browning.
Enjoy!!

Cool! I actually have that cookbook on my wishlist. Your pie looks delicious.
ReplyDeleteI usually make Ina's pecan bars because pie makes my teeth ache too.
ReplyDeleteBut this recipe looks really good so I'll give it a try.
That really looks good! I think the pecans and the crust are the best parts, so a small amount of the filling sounds perfect.
ReplyDelete