by : Leif Starbuck and Amy Kell
1 cup white corn syrup
1 cup dark brown sugar, packed
1/3 tsp salt
1/3 cup butter, melted
1 tsp vanilla
3 eggs; slightly beaten
1 cup whole pecans
9" frozen Pillsbury pie crust ("deep dish" style recommended)
Turn your oven to 350 degrees to get it ready.
Step 1:
You're going to combine the corn syrup, brown sugar, salt, butter and vanilla.
Pack your brown sugar. Just go ahead and stick your cup in the bag, it makes things easier and less messy.
Finish it off with a spoon in the mixing bowl you will use.
Step 2:
Dump in the brown sugar.
Prepare your cup of corn syrup and dump it on the brown sugar.
Add 1 teaspoon of vanilla.
Step 3:
Now, cut off enough butter to make 1/3 of a cup. It should say on the wrapper or you can just cut off an inch and a half like I did.
Toss that in the microwave to melt it. Keep an eye on it.
Step 4:
Pour the butter all over the brown sugar.
Step 5:
Mix well.
Step 6:
All mixed:
Step 7:
Now, crack the three eggs.
Step 8:
Beat them well and add them to the mixture.
Step 9:
Mix it all up.
Step 10:
Add 1/3 tsp of salt.
Step 11:
Get your frozen pie crust and place it on a cookie sheet. This is essential for when your pie boils over (and if you don't have a deep dish crust, it will). Burning sugar sends a nasty smell through the entire house and could even give the pie a slight odor after it's done. Please use a cookie sheet.
After mixing your filling until it can't be mixed anymore, pour it into the pie shell.
Step 12:
Now, ready an overflowing cup of pecans.
Sometimes I like to mix candied and fresh pecans. It makes it seem like I'm getting more use out of them, because they're expensive.
Step 13:
Now sprinkle the pecans all over the filling, making sure it covers it all. Sometimes you can "fill in the gaps" with diced pecans, if you like.
Step 14:
Filled with pecans:
Step 15:
Stick it in a preheated 350 degree oven for 45-60 minutes. Now, if you used a smaller crust, you'll only need 45 minutes. But if you used a deep dish shell like I did, you'll need the hour.
Step 16:
In either case, when your pie still looks like this:
IT IS NOT DONE YET. See all that tan-colored "foam"? That needs to mostly go away before you take it out of the oven. This is all of the air bubbling out of the pie so that it may have a smooth, caramely texture. At least I assume so.
Another way of checking the doneness of the pie is this: take the cookie sheet and move it a bit. Did the pie jiggle like a Jello mold? Are the pecans bulging over the top? If so, wait another few minutes before taking the pie out of the oven.
When the pie has fell back to a normal position and you start seeing clear bubbles rise from the filling, chances are it's done.
Step 17:
Ah, yes. Hard as it may be to do, set it out and let it cool for a good half hour. You don't want to cut into a pie that has not congealed all the way yet. And you certainly don't wanna burn your tongue on hot sugar.
Step 18:
Admire it for a while and finally cut into it with a knife and fork. It may not be the prettiest and most cohesive-looking pie out there, but one bite will make you forget those thoughts.
Step 19:
Set out your pecan pie in the kitchen and watch the pieces start disappearing!
10-29-2007, 09:46 AM
What is your favorite recipe for the holidays
Authentic New York Crumb Cake
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