November 28, 2012

Pecan Pie

Have you visited Sweet Tea and Cornbread's blog yet? Oh dear, you should...go on. I'll wait.
Did you like it? We're making her pecan pie for Christmas and I can't wait for it to come out of the oven. I'm wondering if I should have made 2, but we've got a ton of other things made so I'm sure we'll be ok.

¾ cup sugar
1 pinch of salt
1 tbsp flour or cornstarch
1 cup light corn syrup
3 eggs
¼ cup butter, melted
1 tsp vanilla
1½ cups pecan halves
1 9" pie shell, unbaked (NOT deep dish)

Preheat oven to 350°, when you place pie in the oven to bake, you will turn it down to 300°.

In a mixing bowl, stir together the dry ingredients (sugar, salt, and flour).  The addition of flour or cornstarch keeps the pie from being runny.

With a wire whisk (not a mixer) mix in the butter, eggs, corn syrup, and butter just until well blended.  Don't over beat this.

Place the pie shell on a cookie sheet.

Arrange the pecan halves in the bottom of the pie shell, flat side down as you want them to look on top of the pie.  They will rise to the top after you pour the wet ingredients in and bake it.

Pour the custard over the pecan halves.  Place the cookie with the pie shell on it carefully in the oven on the middle rack.

Turn the oven down to 300° and bake for exactly 1 hour.   The lower temperature might seem unusual if you have baked a pecan pie before and it calls for 350° for an hour, but this temperature keeps the pie shell from over browning and the pie from getting too gooey or hard.  

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