(Closed) Request: Pecan Pie recipe

posted 7 years ago in Cooking
Post # 3
46421 posts
Honey Beekeeper
  • Wedding: November 1999

I use this recipe I found in Gourmet magazine.

Old-Fashioned Pecan Pie Gourmet | November 2009

Yield: Makes 8 servingsActive Time: 35 minTotal Time: 5 hr (includes making pastry and cooling pie)

Pastry dough3/4 stick unsalted butter1 1/4 cups packed light brown sugar3/4 cup light corn syrup2 teaspoon pure vanilla extract1/2 teaspoon grated orange zest1/4 teaspoon salt3 large eggs2 cups pecan halves (1/2 pound)

Accompaniment: whipped cream or vanilla ice cream 

Preheat oven to 350°F with a baking sheet on middle rack.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).

Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.

Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

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