Perfect Pecan Pie
The essentials. Use good ingredients. Don’t skimp on the butter. Use a quality brand, and make sure its salted and sweetened. Using unsweetened, unsalted butter results in a bland pie.
Make my tried and true perfect pie crust ahead of time
1/2 cup butter
1 cup white sugar
1 cup corn syrup
1/4 tsp salt
4 large eggs eggs
1/2 teaspoon vanilla
1 1/4 to 1 1/5 cup pecans
1. Preheat the oven to 350 degrees
2. On the stove top and low heat, melt the butter, add the sugar and the corn syrup. Heat until melted, stirring constantly.
3. Remove from the stove. Let cool (this means you can insert your finger w/out getting burned).
4. Mix the eggs and vanilla in a separate bowl.
5. Add egg mixture to the butter/sugar mixture. (hint: if your mixture is too warm, the eggs will cook, ruining it, and you will have to discard and start over).
6. Add pecans
7. Pour in to uncooked pie crust. Cook for 50-55 minutes.
The make or break aspect of pecan pie is not to overcook. The top should “bounce-back” to the touch (place your index finger on the top, in the center). If it’s hard, it’s overcooked and will be unedible. If it’s mushy, you need to cook it a bit longer.
When you remove the pie, place it on a cooling rack for at least 20 minutes. This will ensure it sets and doesn’t run. Serve warm with ice cream.
|This is the butter, corn syrup and sugar.. ..nicely melted|
|As it’s melting (and in between stirring, chop the nuts)|
|Test the mixture for “done-ness” (my Don-kingism). The mixture should drop easily from the spoon|
|When the mixture is sufficiently cooled, add the eggs|
|This is the final mixture–slightly brownish. NOW you may add to the empty sheel|