Sitting around the table enjoying a piece of pie, often brings up the question: What is your favorite kind of pie?
There is never any one answer…from anyone. Answers go something like this: Cherry…and peach, and banana cream. Or: Peach, then cherry. Or: Apple… and sweet potato, then berry. As the baker, I’m quickly satisfied to deem this as a compliment.
What is the best thing to put in a pie? Your teeth, of course!
Pecan Pie, rich, decadent and delicious, makes the favorites list for my son, Steven. While I enjoy a modest slice and other family members prefer a sliver, Steven is ready to polish off the rest.
This recipe turns out beautifully and is easy to follow…as Steven, turned baker, recently discovered.
- 1 recipe for single pie crust
- 6 Tbsp butter, cut in 6 pieces for easier melting
- 1 cup dark brown sugar
- ½ tsp salt
- 3 eggs
- ¾ cup light corn syrup
- 1 Tbsp vanilla
- 2 cups pecans, toasted and chopped
Heat the oven to 375°F. Spread the pecans on a pan and toast them in the pre-heating oven. This will take 5-7 minutes. Watch the pecans carefully and stir a couple times to prevent burning. Let the nuts cool, then chop coarsely.
Partially bake the pie shell with pie weights (I cover the crust with foil or parchment paper then cover with pennies) for 20 minutes at 400°F and then without the weights for another 5 minutes.
In the meantime, melt the butter in a double boiler over simmering water. (I use a metal bowl that fits nicely in a saucepan, but doesn’t touch the water below.)
Remove from heat and stir in the brown sugar and salt. Beat in the eggs, then the corn syrup and vanilla.
Return over the hot water and stir until the mixture is shiny and hot to the touch, about 130°F. Remove from the heat and stir in the pecans.
When the pie shell is finished baking, remove from the oven and decrease the temperature to 275°F. Pour the pecan mixture into the hot pie shell and bake until the pie looks set, yet soft, when gently pressed with the back of a spoon…about 50-60 minutes.
Let the pie cool completely before serving…about 4 hours. If you want to serve the pie warm, cool completely first, so it is set. Then warm the pie in a 250°F oven for about 15 minutes.