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This one's a little different in its methodology, as it precooks the sugars and butters; I got the idea out of one of those junior league cookbooks years ago, and adapted the ingredients a little. It's the only PP I make now (other than a chocolate bourbon pecan pie!), and having run it by some true PP afficianandos and witnessed the eye rolls and ummmmmms, it must be pretty good!

Pecan Pie filling:

5 extra-large eggs
1 1/4 cups packed light brown sugar
1/2 cup dark corn syrup (or Steens)
1/2 cup light corn syrup
1/2 cup unsalted butter
2tsp. vanilla
1/2 tsp. salt
2 cups toasted pecan halves or large pieces

1 9" unbaked pie shell

Preheat oven to 375.

Heat sugar, corn syrup, butter til the sugar dissolves. Cool to room temp. Add eggs, vanilla and salt, and beat on med. til eggs are just frothy. Stir in pecans and pour into a 9" unbaked pie shell.

Bake 45-50 minutes, til filling is golden and puffy and jiggles only slightly in the center. Cool on a rack.

I love this pie; it's not too sweet, as are some of the PP's I've tasted, and cooking the filling first gives it a melt in your mouth texture. Yum. Maybe i'll go make one!
 
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