Best Pecan Pie Yet
The Best Pecan Pie Yet
Servings 8
Cost 5
Ingredients
- 1 9-inch deep dish unbaked pie shell
- 1 ½ cups pecan halves
- 4 tablespoons room temperature unsalted butter (56 grams)
- 3 large eggs
- 1 cup light corn syrup both work equally well
- ¾ cup packed dark or light brown sugar
- 2 tablespoons whipping cream
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350 F.
- Place pecans in a large skillet or saute pan and turn heat to medium high. Cook pecans for 2 minutes, stirring often. Reduce heat to medium, add butter to skillet with pecans, and "stir-fry" butter and pecans until butter melts and just barely starts to brown - take care not to burn. This should only take about 3 minutes. Remove from heat and set aside.
- In medium bowl, whisk together eggs, corn syrup, brown sugar, cream, vanilla and salt. Remember just to whisk -- don't beat or add too much air to the mixture. Stir in melted butter/pecan mixture then pour filling into unbaked crust.
- To catch any drippings, set a rimmed cookie sheet on the lower rack of the oven. Set the pie on the middle rack and 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. I make it a day ahead, chill overnight, then bring to room temperature and slice.
- This pie also freezes quite well.
