Friday, November 23, 2012

Pecan (pronounced "puh-kawn") Pie

Pecan Pie. Another recipe I have had on my "to-do" list for a while. There were lots of pies to be made for Thanksgiving at the Blacks this year, and I knew this was my opportunity to finally try my hand at Pecan Pie! Thanks to Pioneer Woman who is a perfect source for a true Southern pie. The recipe was much easier than I anticipated and that even encompassed trying out a new pie crust recipe.

I can assure that it tasted as pretty (and even better) than it looks. I love the little fluted edges I made in the crust, and how pretty it looks in my new pie plate. Courtesy of my in-laws for my birthday. They gave me a Home Goods gift card and I was able to purchase my first (and heavily discounted) piece of Le Creuset. I think this is going to be the start of a very happy friendship. :)

Pecan Pie
(adapted from Pioneer Woman)

1 whole unbaked pie crust (I used Pâte Brisée from Simply Recipes)
1 cup granulated sugar
3 tbs. light brown sugar
1/2 tsp. salt
1 cup light corn syrup
3/4 tsp. vanilla
1/3 cup melted butter (salted)
3 large eggs, beaten
1 cup (heaping) chopped pecans

  1. First, whip up your pie crust and place in pie plate.
  2. Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
  3. Pour chopped pecans in the bottom of the unbaked pie shell.
  4. Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
  5. Allow to cool for several hours or overnight. Serve in thin slivers.
- PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. 
- Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

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