Pecan Pie

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My sister’s pie mood was infectious apparently. Ever since she posted the all-butter crust, I had been craving a good old fashioned slice of pie. With all the pumpkin recipes floating around, I decided on a rich, satisfying.. pecan pie. Ha! Why not? It’s just as seasonal, and probably even more delicious. Now pecans are a little hard to find in Jordan, you will need to go to one of those places that sells nuts and spices and ask for raw pecans, although sometimes the larger supermarkets will have them. This pie is fantastic, with crunchy nuts overlying a sweet candy-like filling. Start with a small slice as it can be super rich. I went with a very classic recipe as that is what pecan pie to me should be like, sweet and simple.

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Pecan Pie (adapted from Food Network Kitchens)

Ingredients:

For the crust: use Farah’s all butter crust recipe, it will give you the most amazing flaky crust.

*tip: I didn’t roll out the crust, I just put big chunks of it in the tart pan I was using, and patted it down with my hands, it worked out perfectly

For the filling:

  • 5 tablespoons unsalted butter
  • 1 cup packed light brown sugar
  • 3/4 cup light corn syrup
  • 1/2 teaspoon fine salt
  • 2 cups chopped toasted pecans
  • 2 teaspoons pure vanilla extract
  • 3 eggs, lightly beaten

Prepared the crust as instructed, and press into the tart pan (I used a 9 inch)

In medium saucepan combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the pecans and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.

Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.

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1 Comment

by | October 21, 2012 · 1:11 pm

One response to “Pecan Pie

  1. This looks great – perfect for all the upcoming holidays!

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