Dave makes a mean pecan pie. But it's really, really simple.
Ingredients:
¼ c Butter
2/3 c Brown Sugar, firmly packed
---
¼ tsp Salt
¾ c Dark Corn Syrup
3 Eggs, beaten
1 tsp Vanilla
---
1 c Pecan Halves
1 9" Pie Crust
Instructions:
- Cream sugar and butter together until fluffy.
- Beat in next 4 ingredients.
- Line pie pan with crust, then pecans. Pour filling in.
- Bake at 450° for 10 minutes.
- Bake at 350° for 35+ minutes, until knife in the center comes out clean.
An 8" pie pan, if that's what you have, is about 20% less.
Source: The Encyclopedia of Cooking
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Comments
Did a bit of research on this today, while making some pies.
The Karo Syrup (Dark) bottle calls for less butter, more Karo Syrup, more (and white) sugar, and more pecans. It also cooks the pie at 350 for 55-60 minutes.
It also has a high-altitude variation that takes more butter, less brown sugar, and cooks at 325 instead.
Joy of Cooking does something very similar to the above, 30 minutes at 375. It also has an adjoining "Jefferson Davis Pecan Pie" that's a bit more like mincemeat without the mince -- egg yolks, cream, no corn syrup, some spices (cinnamon, all-spice, nutmeg) and some dried fruit (dates, raisins).
Looking at the results, and thinking of high-altitude cooking, I believe next time I try this recipe, I'm going to (a) add 1 egg, and (b) cook only at 350 for 45+ minutes (also driven by a convection oven). I might try a bit of spice, too.
Posted by: *** Dave at October 13, 2007 4:08 PM
