PECAN PIE
Ingredients
- 1 1/2 1.5 1.5cups CUP_USVolumelight corn syrup
- 3/4 .75 .75cup CUP_USVolumesugar
- 3/4 .75 .75cup CUP_USVolumelight brown sugar
- 4 4 4eggs
- 2 2 2egg yolks
- 3 3 3tablespoons TABLESPOON_USVolumeunsalted butter
- 1/2 .5 .5recipe Sugar Dough (see separate recipe)
- 1 1/2 1.5 1.5cups CUP_USVolumepecan halves
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, toast the pecans, shaking frequently, for about 7 minutes or until golden and fragrant.
- Place the corn syrup, sugars, eggs, and egg yolks in a mixing bowl. Beat well.
- Heat the butter in a small skillet over medium heat until it turns brown and has as nutty aroma. Stir it into the corn syrup mixture.
- Line a 10-inch tart pan with the Sugar Dough. Arrange the pecan halves in the bottom of the shell. Ladle the filling over the pecans.
-
Bake the tart for 40 to 45 minutes, or until a skewer inserted near the center comes out clean. Remove and let cool at room temperature.
Makes one 10-inch tart, to serve 6-8
ABOUT THIS RECIPE
This is an American classic, but one that requires special attention to avoid cloying sweetness or a soggy crust. I like to toast the pecans before combining them with the other ingredients. And a moderate oven works better than a hot one.