Pecan Pie - The Best Ever!
I have been making this pie since 1995. This truly is the best pecan pie you will ever taste. I have threatened myself to make mini's of these, but when it comes right down to it, it is really, really good as a whole.
If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes.
|6||tablespoons unsalted butter , cut into 1-inch pieces|
|1||cup packed dark brown sugar|
|1/2||teaspoon table salt|
|3/4||cup light corn syrup|
|1||tablespoon vanilla extract|
|2||cups whole pecans (8 ounces), toasted and chopped into small pieces|
1 . For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
2. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.
Labels: pecan pie