the modchik

Perfect Pecan Pie

By Leave a Comment

Two days before Thanksgiving and all I can do is think about baking. If you invite me over to Thanksgiving you can count on two things from me (well three if you count the bottle of Vueve) Pecan Pie and Mashed Potatoes. I have always used my mom’s recipe until I started experimenting with heating the filling during the preparation and I have to say I’m hooked on heating. You can make your own pie shell from scratch or buy the refrigerated I promise this pie tastes as good in either one.

Shares
Perfect Pecan Pie
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
taking the extra step to cook the filling creates a pie filling that is moist but not soupy.
Perfect Pecan Pie
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
taking the extra step to cook the filling creates a pie filling that is moist but not soupy.
Prep Time Cook Time
20minutes 85minutes
Prep Time
20minutes
Cook Time
85minutes
Ingredients
  • 6 TBL Unsalted Butter cut into 1
  • 1 Cup Dark Brown Sugar
  • 1/2 tsp Salt
  • 4 Eggs 1 egg is for pie crust yolk only
  • 3/4 Cup Light Corn Syrup
  • 1 TBL Vanilla
  • 2 Cups Pecans whole, toasted, chopped
Servings:
Units:
Ingredients
  • 6 TBL Unsalted Butter cut into 1
  • 1 Cup Dark Brown Sugar
  • 1/2 tsp Salt
  • 4 Eggs 1 egg is for pie crust yolk only
  • 3/4 Cup Light Corn Syrup
  • 1 TBL Vanilla
  • 2 Cups Pecans whole, toasted, chopped
Servings:
Units:
Instructions
  1. Preheat oven to 400 degrees. Line pie pan with crust. Poke holes with fork tines over the entire crust. Cover with foil and press a few more holes into foil covered crust.
  2. Bake pie crust (with foil on) for 15 minutes (I place uncooked rice in the center to prevent puffing)
  3. After 15 minutes (dump rice) and remove foil bake for another 10 minutes.
  4. Remove and brush sides and bottom with 1 egg yolk mixed 1/8 tsp water, return to oven and bake for 1 minute to set yolk mixture.
  5. Place crust to the side and prepare filling. Lower oven to 275 degrees.
  6. Melt butter in medium heatproof bowl (I use my KitchenAid mixer bowl) set in a skillet of water that is just below simmer. Remove bowl from skillet mix in sugar, and salt with a [b]wooden spoon[/b] until butter is absorbed. Beat in 3 eggs.
  7. Add corn syrup and vanilla.
  8. Return bowl to hot water: stir until shiny and warm to the touch, about 130 degrees. Remove from heat. Stir in pecans.
  9. Pour mixture into warm pie shell and bake 50-60 minutes until the center is completely set. Let cool completely (at least 4 hours). Serve with sweetened whipped cream.

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Perfect Pecan Pie

By Leave a Comment

Two days before Thanksgiving and all I can do is think about baking. If you invite me over to Thanksgiving you can count on two things from me (well three if you count the bottle of Vueve) Pecan Pie and Mashed Potatoes. I have always used my mom’s recipe until I started experimenting with heating the filling during the preparation and I have to say I’m hooked on heating. You can make your own pie shell from scratch or buy the refrigerated I promise this pie tastes as good in either one.

Perfect Pecan Pie
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
taking the extra step to cook the filling creates a pie filling that is moist but not soupy.
Perfect Pecan Pie
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
taking the extra step to cook the filling creates a pie filling that is moist but not soupy.
Prep Time Cook Time
20minutes 85minutes
Prep Time
20minutes
Cook Time
85minutes
Ingredients
  • 6 TBL Unsalted Butter cut into 1
  • 1 Cup Dark Brown Sugar
  • 1/2 tsp Salt
  • 4 Eggs 1 egg is for pie crust yolk only
  • 3/4 Cup Light Corn Syrup
  • 1 TBL Vanilla
  • 2 Cups Pecans whole, toasted, chopped
Servings:
Units:
Ingredients
  • 6 TBL Unsalted Butter cut into 1
  • 1 Cup Dark Brown Sugar
  • 1/2 tsp Salt
  • 4 Eggs 1 egg is for pie crust yolk only
  • 3/4 Cup Light Corn Syrup
  • 1 TBL Vanilla
  • 2 Cups Pecans whole, toasted, chopped
Servings:
Units:
Instructions
  1. Preheat oven to 400 degrees. Line pie pan with crust. Poke holes with fork tines over the entire crust. Cover with foil and press a few more holes into foil covered crust.
  2. Bake pie crust (with foil on) for 15 minutes (I place uncooked rice in the center to prevent puffing)
  3. After 15 minutes (dump rice) and remove foil bake for another 10 minutes.
  4. Remove and brush sides and bottom with 1 egg yolk mixed 1/8 tsp water, return to oven and bake for 1 minute to set yolk mixture.
  5. Place crust to the side and prepare filling. Lower oven to 275 degrees.
  6. Melt butter in medium heatproof bowl (I use my KitchenAid mixer bowl) set in a skillet of water that is just below simmer. Remove bowl from skillet mix in sugar, and salt with a [b]wooden spoon[/b] until butter is absorbed. Beat in 3 eggs.
  7. Add corn syrup and vanilla.
  8. Return bowl to hot water: stir until shiny and warm to the touch, about 130 degrees. Remove from heat. Stir in pecans.
  9. Pour mixture into warm pie shell and bake 50-60 minutes until the center is completely set. Let cool completely (at least 4 hours). Serve with sweetened whipped cream.
Shares
Shares