A brief post on the nature of pecan pie, for Colleen, who asked for a recipe.  My mother prefers the version in her 70s Betty Crocker, but I made an adapted version of the one in the newest Joy of Cooking, and it turned out just fine. This makes a pie with more solid, caramel-like filling, which is my preference. If you like lighter for some reason, then change the sugar to white and the corn syrup to light.

Rhi’s Pecan Pie a la Becker

1 standard pie crust, baked–just until it firms, otherwise burnt crust later on.
2 cups pecans, or really, just use one whole smaller bag.
3 eggs.
1 cup brown sugar.
1 cup corn syrup.
5 Tbsp. melted butter.
1 tsp. vanilla.
1/2 tsp. salt.

Heat your oven to 375 F, and toast the pecans for about 6-10 minutes on a baking sheet.  This is more dishes, but whatever.  While you’re doing that, whisk together everything but the nuts and the crust (duh.)  Heat the pie crust to just warm and add the toasted nuts to the batter mix, then pour that into the crust.  Bake all of it together for 45 minutes, until the edges are set and the center is like jelly, then let it cool outside the oven until room temperature.  Turn off your oven.  Store the cool pie in your fridge, and serve it at room temperature with whipped cream.

This pie makes 8 servings, and for once that’s actually a reliable guide.  It’s sweet enough to take the enamel off your teeth, and really, one can only stand so much.

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