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.
Here’s a picture of the pie. Recipe follows.
The Best Pecan Pie Yet
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 (in other words, do not beat) 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.