Life got in the way of a pecan pie baking spree, but I did manage to make four. Out of the four, I was able to nail down a really good, straightforward, classic pecan pie recipe. This is based on a recipe from “Cooking Pleasures” magazine. What I like about it is that it sets up nicely at room temperature, is soft (but definitely not runny), and has a rich caramel flavor. I modified the original recipe by dry-toasting the pecans for two minutes and then stir-frying them in the butter.
I also used Karo’s new “Brown Sugar Blend” corn syrup, which added more caramel flavor. Light corn syrup would also work.
- 1 9 inch deep dish unbaked pie shell
- 1 1/2 cups pecan halves
- 4 tablespoons unsalted butter
- 3 large eggs
- 1 cup light corn syrup or Karo "brown sugar" corn syrup
- 3/4 cup packed dark brown sugar
- 2 tablespoons whipping cream
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- Preheat oven to 350 F. Place pecans in a large skillet and turn heat to medium high. Cook pecans for 2 minutes, stirring often. Reduce heat slightly, add butter to skillet with pecans, and "stir-fry" butter and pecans until butter melts and browns - take care not to burn. This should only take about 3 minutes. Remove from heat.
- In medium bowl, stir or lightly whisk together eggs, corn syrup, brown sugar, cream, vanilla and salt. Stir in melted butter/pecan mixture then pour filling into unbaked crust.
- Bake for 45-50 minutes or until top is golden brown and appears set. The pie should still be slightly jiggly in center. Let cool completely at room temperature. Transfer to refrigerator to chill.
- This pie also freezes quite well.