I didn't plan on blogging about this pie. It's pecan pie after all and I've had it a million times. I was sure all recipes were the pretty much the same at this point so I had no intentions of capturing it.
So welcome to my impromptu blog post.
If you love pecan pie like I do, this is worth reading about. I promise.
You see, it just isn't the holidays for me without a pecan pie. You have to make it homemade because the store bought versions somehow result in a spongy filling that just doesn't cut it for me. I've been using the same recipe for years and I wanted to venture out of my pecan pie comfort zone. I was not disappointed.
Pecan pie is two things: Crispy, crunchy pecan goodness on top and creamy, smooth confection underneath. There are literally a million recipes for pecan pie out there and I certainly had no great expectations for this one. I found it and tried it on a whim. Also on a whim, I substituted dark corn syrup for the light version. The difference is similar to the comparison between white and brown sugar. The dark corn syrup lends a caramel note and depth of flavor to the pie. The addition of a few tablespoons of brown sugar bolsters this depth of flavor. Also, don't skip the salt. It's so important. If you use unsalted butter like I did (that's all I ever buy), add a pinch of salt to it while it's melting.
I wish I had a piece right now. And a good book.
What a lovely and delicious surprise this pie turned out to be. I'm only sorry that I didn't think to take more pictures before the whole thing vanished. On top of being my new go-to pecan pie recipe, it is so easy. Just dump, stir, pour it in the pie crust and bake.
About the pie crust. I must admit I do not make homemade crusts anymore. I know. This may come as a shock, but the frozen pie crusts available now are just amazing.
I feel so liberated after admitting that! Hey, it's the small things. Oh, and make sure you get a deep dish frozen pie crust for this recipe. You can thank me later.
Please try this recipe for the holidays. You won't regret it!
Perfect Pecan Pie
(adapted from Food Network)
1 cup white sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup dark corn syrup
1/3 cup salted butter, melted
3 whole eggs, beaten
3/4 teaspoons vanilla extract
1 cup finely chopped pecans
1 frozen deep dish unbaked pie crust
Whipped cream or Ice Cream
Preheat the oven to 350 degrees F.
Mix the white sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour the chopped pecans in the bottom of the unbaked pie shell.
Pour the syrup mixture over the top. Bake the pie until it's no longer loose and jiggly, about 1 hour, being careful not to burn pecans and crust. (Cover with foil for part of the baking time if it browns too quickly). Do NOT overbake!
Allow to cool for several hours or overnight. Serve in thin (or thick... let's be real here) slivers with freshly whipped cream or a scoop of ice cream.