Friday, December 28, 2012

Favorite Pecan Pie

This is yet another recipe that I don't want to lose. It's my father-in-law's favorite pecan pie recipe. (Yes, he told me that in front of his wife!)

There are so many different ways to make pecan pie. My favorite way is when there are chopped pecans all the way though the pie. I hate the pie that is just the gel-sugar mess with a few pecans thrown on top (That's basically a chess pie with pecan garnish people!). If you're going to make a pecan pie, buy those darn expensive nuts and do it right! (Rant is over... sorry.)

This is yet another Martha Stewart magazine recipe from that fated (once lost, but now found) November 2009 issue. Just giving props where they are due! (In my words with my notes)

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Pecan Pie
Makes one 9 inch pie

10 ounces pecan halves (2 1/4 cups)
4 large eggs, lightly beaten
1 cup packed dark-brown sugar
1 cup light corn syrup
4 ounces (1 stick) unsalted butter, melted and cooled
2 tablespoons pure vanilla extract
1/2 teaspoon salt
Pate Brisee Pie Crust

Preheat your oven to 325* and set aside a small handful of pecans to make the pie pretty with. Chop the remaining nuts. Mix together teh eggs, sugar, corn syrup, butter, vanilla, and salt in a bowl. (I use my Kitchen Aid mixer.) Make sure everything is well mixed. Last, mix in chopped pecans.

Pour mixture into prepared piecrust. Gently lay the small handful of uncropped pecans in a pretty pattern on the top of the mixture. (I usually make a little flower in the center with about five nut halves, and then use the rest around the rim of the pie.)

Place pie on a baking sheet unless you really enjoy cleaning your oven. Bake (rotating half way though) until the pie is just set. About 90 minutes. Let cool completely.
(Pie can be stored at room temperature for about 24 hours.)

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Enjoy!

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