Pecan Pie

This recipe is less sweet than most others, but there is still plenty of sugar. A light toast on the pecans brings out the flavour, but don't brown them too much as they will be cooked again in the pie. A small amount of bourbon adds the "je ne sais quoi" to the pie, but I use a more modest amount than most recipes so it is not too boozy.

If doubling the recipe, use 7 eggs, not 8.

Ingredients

  • 1 Pastry for 9-inch pie shell
  • 30 g (2 tbs) butter
  • 200 g (1 cup) dark brown sugar
  • 200 g (2/3 cup) dark corn syrup
  • 4 eggs
  • 1/2 tsp vanilla extract
  • 1 tbs bourbon (optional)
  • 1/4 tsp salt
  • 200 g (1 1/2 cups) pecans, shelled, chopped if desired

Steps

  1. Prepare a crust for a 9-inch 1-crust pie.
  2. Preheat the ovent to 350 °F.
  3. Toast the pecans about 10 minutes, until just fragrant and only just beginning to brown. Cool.
  4. Raise the oven to 425 °F.
  5. Melt the butter.
  6. Combine the sugar and corn syrup, then beat in the eggs one at a time.
  7. Beat in the butter, salt, vanilla extract, and bourbon.
  8. Add the pecans and mix to coat well.
  9. Roll out the pie crust and line a 9-inch pie plate. Flute the edge.
  10. Pour the pecan mixture into the pie shell.
  11. Place pie on the lowest rack of the oven, or on a baking stone, to maximize heat to the bottom. Bake 25 minutes.
  12. Handle carefully when removing from the oven so as not to disturb the filling. Cool completely before serving.
Cuisine: 
Dish Types: 
Main Ingredients: