Pecan Pie
Smooth pecan pie rich in butter, brown sugar and vanilla flavor.
Servings 8
Cost 5
Ingredients
- 1 9 inch baked pie crust
- 6 tablespoons unsalted butter, cut into 1 inch pieces (84 grams)
- 1 cup packed dark brown sugar (200 grams)
- ½ teaspoon salt
- 3 large eggs
- ¾ cup light corn syrup
- 1 tablespoon vanilla extract
- 2 cups whole pecans 8 ounces, toasted
Instructions
- Preheat the oven to 275 F.
- Melt the butter in the top of a double boiler or in a heat-proof bowl set over barely simmering water.
- Remove top of double boiler (or bowl) from over the water and stir in sugar and salt. Add eggs and stir until blended, then stir in the corn syrup and vanilla.
- Return top of double boiler (or bowl) to its spot above the simmering water and stir until mixture reaches 130ºF degrees.
- Remove from heat and stir in the toasted pecans.
- Pour mixture into the pie shell and bake at 275 for 60 minutes (mine usually takes 65 or 70) , until center appears set and a thermometer inserted in the center registers 200 degrees F.
- Let cool on a pie rack to room temperature. If you have time, chill the pie overnight to help set it, then return to room temperature before serving.
Notes
Do not dock the crust before baking or the filling might seep down under it. The best method is to weigh it down with parchment and pie weights and bake at 400 for 20 minutes. Remove parchment and pie weights and bake uncovered at 375 for about 10 minutes.
To toast the pecans, lay them on a rimmed baking sheet and bake for about 6 minutes or until they start to release their oils and become aromatic. I sometimes toss them with a half tablespoon of butter right after pulling from the oven.