|My Best Pecan Pie|
I mentioned I have been making this recipe for a lot of years. That said, it always pays to read the recipe! Last year I made this pie, only to have all the pecans sink right to the bottom during baking. It still tasted like a great pecan pie; you just couldn't see the pecans, which explains why I didn't bother taking a photo last year. This year as I re-read the recipe, I realized right away what I did wrong last year. I really whipped the mixture in my Kitchen-Aid, rather than folding in the butter and corn syrup. This time I paid attention to the details.
Another thing. I realized last night as I planned to make this today - I had no dark corn syrup. Drat. What I did have is Brown Rice Syrup, and Barley Malt Syrup. I used a little of both. I haven't cut the pie yet to taste it, as it was still cooling as I sat to write. I will report in my next post. It sure does look good, though. Here's the recipe, simple as it is.
Prepare a pastry for a 10-inch pie; fit to a 10-inch pie plate, crimp edges and set aside.
Heat oven to 375. Beat 3 eggs with 1/4 teaspoon of salt until light and lemon colored. Do not over beat! Add in, slowly, 3/4 cup of sugar and beat to combine. Melt 1 stick of unsalted butter. Mix with 1 cup of dark corn syrup. Fold this into the egg mixture until combined. Pour into the prepared crust. Place about 1 1/2 cups pecan halves decoratively over the top. Bake for 40 to 50 minutes, or until set and pastry is brown.