Posts: 2,611
Threads: 0
Joined: Jun 2004
Boy has life been busy...I've missed you guys! This is my go-to pecan pie recipe. I think the toasted pecans make all the difference:
* Exported for MasterCook 4 by Living Cookbook *
Pecan Pie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 recipe Your favorite pie crust
Filling:
6 Tbs unsalted butter, cut into 1-inch pieces
1 cup packed dark brown sugar
1/2 tsp table salt
3 large eggs
3/4 cup light corn syrup
1 Tbs vanilla extract
2 cups whole pecans (8 ounces), toasted and
-- chopped into small pieces
1. Place rolled pie crust into a 9" pie plate and flute the edges.
2. Chill shell until firm, about 1 hour. Prick sides and bottom with fork
and line entire shell with heavy-duty aluminum foil, pressing foil firmly
shell and extending it over fluted rim. Prick foil
with fork and return shell to refrigerator while oven is
heating.
3. Adjust oven rack to center position and heat oven to 400 degrees.
Bake, pressing once or twice with mitt-protected hands, if necessary, to
flatten any puffing, until crust is firmly set, about 15 minutes. Remove
foil and continue to bake until bottom begins to color, about 10 minutes
longer. Remove from oven, brush sides and bottom with egg yolk, and return
to oven until yolk glazes over, about 1 minute longer. Remove from oven, and
set aside while preparing the filling.
3. Lower oven temperature to 275 degrees. Place pie shell in oven if not
still warm.
4. For Pie: Melt butter in medium heatproof bowl set in skillet of water
maintained at just below simmer. Remove bowl from skillet; mix in sugar and
salt with wooden spoon until butter is absorbed. Beat in eggs, then corn
syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and
warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
5. Pour mixture into warm shell; bake until center feels set yet soft,
like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack;
let cool completely, at least 4 hours. Serve pie at room temperature or
warm, with lightly sweetened whipped cream or vanilla ice cream.
Posts: 3,608
Threads: 4
Joined: Oct 2008
Jean,
Sorry, my fillings would need some over-fillings if I EVER ate pecan pie again!
They just looked good and the Philly Inquirer doesn't publish recipes because they can. They publish some pretty good ones. Sorry, I just posted what I could find.
If you go to allrecipes.com and enter in your criteria, "pecan pie", then sort on ratings highest-to-lowest, you'll get a great smattering of recipes and reviews. I've found this site really helpful.
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.