You know me. I really don’t like using corn syrup for several reasons. I am totally against genetically modified foods and corn is one of the worst offenders in that area. The more refined a food is the less your body is equipped to handle it, in my opinion. So, no…I don’t like recipes with corn syrup. I use them at times but I prefer not to.
So, when I saw this recipe on All Recipes for pecan pie I was intrigued. I have another deep confession to make. I have never been able to produce a pecan pie that satisfied me, other than the chocolate and bourbon pecan pie I made a few months ago. That was different. I mean, I have been unable in all my years of cooking to create a traditional pecan pie that met my expectations.
Before you get too excited let me just say that this pecan pie did not meet my expectations either. I’ll admit to tweaking it and not making it exactly as written. It is good but it is still not what I am looking for. You know what that means right? You will be seeing a lot of pecan pies on the blog over the next few months. I feel challenged by pecan trees everywhere to create the perfect pecan pie. We’ll see.
While this was not the perfect pecan pie it was very, very good. I toasted the pecans before putting the filling together because toasting them gives them more flavor. Be sure not to overcook the pie or it will be dry and crumbly. The filling was sweet and moist, the pecans stayed crunchy and …umm… pecany? It was, like all pecan pies, very rich. Very.
Pecan pie is not my favorite but it is my husband and my oldest daughter’s favorite. Served warm with some vanilla ice cream melting across the top….well it almost can’t be beat. Give this one a try and let me know what you think…but stock up on pecans because I am going to do a pecan pie smack down this year until I get the perfect pecan pie.
I better start saving for a new wardrobe. :/
- 1 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter
- 3 eggs
- 1 1/2 tablespoon all-purpose flour
- 1 1/2 tablespoon cream
- 1 teaspoon vanilla extract
- 1 tbs. bourbon if desired
- 2 1/2 cup chopped, toasted pecans
- 1 9 or 10 inch pie crust, unbaked
- Preheat the oven to 400F
- Melt the butter, let cool
- Beat the eggs until foamy and stir in the butter, sugars, flour and salt.
- Beat well.
- Add the vanilla, bourbon (if using), and chopped pecans
- Pour into the pie shell and bake for 10 minutes.
- Reduce temperature to 325 and bake 35 to 40 minutes or until done.
images: (c) 2010 marye audet