Saturday, November 22, 2008

Pecan Pie



This has been the month of revisiting foods that were difficult to make in the past.  Although I've never used this recipe before, the last time I made pecan pie, the top burned and the inside was a liquid mess.  However, since my husband had never had a real pecan pie, I decided to make another attempt.  Although I may have let this bake a tiny bit too long (the crust got fairly brown and so did the nuts - but nothing turned black), it was still delicious and the inside wasn't runny at all.  Another keeper from Pioneer Woman!
I like to use Dorie's crust recipe, which you can find in this post.


1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla
1 heaping cup chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.

6 comments:

Steph said...

That pie looks sweet!

bakingblonde said...

That looks so sinful!

KMAYS said...

Oh Lordy, I love me some pecan pie. I can't wait til Thanksgiving!

That Girl said...

There is definitely an art to the perfect timing of pecan pie.

annieseats said...

Glad to hear you enjoyed this. I've never made pecan pie before but was planning on trying the PW recipe for this Thanksgiving. I hope it turns out well for me too!

Maria said...

Looks sweet and divine!