Thursday, November 17, 2005
Perfect Pecan Pie
Another one from Cook's Illustrated. Here my tweaking substitutes Lyle's Golden Syrup (thanks to a tip from John Thorne) if you have it around. If you don't it is no problem but somehow it adds a certain depth ... at least that's what Hannah and I think (being the pecan pie afficianados that we are).
This might be another one that takes longer than the recipe says to bake ... when you make them once a year you forget.
6 tablespoons melted butter
1 cup dark brown sugar
1/2 teaspoon salt
Heat oven to 325°. Mix butter, sugar and salt with wooden spoon until butter is absorbed.
3 large eggs
3/4 cup light corn syrup or Lyle’s Golden Syrup
1 tablespoon vanilla
2 cups pecans, toasted and chopped
Beat in eggs, then corn syrup and vanilla. Stir in pecans.
One 9” baked pie shell, brushed with beaten egg white and let sit in fridge until dry (approximately 30 minutes) before it was baked (this helps keep it crisp later ... skip the egg white if you don't care about that)
Pour mixture into pie shell; bake until center feels set yet soft, like gelatin, when gently pressed, 40-45 minutes. Cool completely on rack, at least 4 hours. Serve at room temperature or warm.