I am going to lose track of pecan pies.
I am still on my quest for the perfect pecan pie. This one was good, it set up nicely and it was sweet and nutty. The pecans floated to the top and there was plenty of “pecan pie goo” underneath. All in all it was very traditional. It also uses corn syrup; an ingredient I am trying to stay away from.
I was completely happy with the texture and on a scale of 1 – 10 I give the flavor a 9. If you don’t have issues with corn syrup and if you like a very traditionally flavored pecan pie this may be your favorite recipe. Me? I am still looking…I am going to experiment with either caramel or buckwheat honey next.
I used a combination of finely chopped pecans, coarsely chopped pecans and half pecans to make sure that there were pecans in every bite. That part of it was a success for me, I will do it this way again.
I mixed the pecans in with the sugar and egg mixture just before putting it in the pie crust. I was not sure that they would float to the top but they did just fine.
And… there was plenty of goo. Yum! Don’t overcook the pie or the gooey stuff will get hard and grainy. 60 minutes should do it and then let it cool at room temperature for 2 hours. You can cut it at that point or refrigerate it until serving time. Refrigerating will make it firmer for slicing.
Traditional Pecan Pie
- 1 cup light corn syrup
- 3 eggs
- 3/4 cup sugar
- 1/4 cup brown sugar
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- pinch of Kosher salt
- 1-1/2 cups pecans – finely chop 1/2 cup, coarsely chop 1/2 cup, and leave 1/2 cup in halves
- 1 (9-inch) unbaked pie crust
- Preheat the oven to 350F
- Toast the pecans for a few minutes in the oven being careful not to scorch them; set aside
- Mix the eggs well, add the corn syrup and melted butter
- Add the sugar,vanilla and salt and beat well
- Bake for 1 hour at 350F. You may need to let it bake 5 more minutes. Pie will still be jiggly and wet.
- Cool for 2 hours
Images: marye audet (c) 2011