12.31.09

Pecan Pie

Posted in baking, dessert, food, home cooking at 1:16 pm by wingerz

pecanpie

I’m surprised that I’ve never posted a pecan pie recipe. It’s a staple of Liao holiday celebrations. I like this recipe a lot because it has a ton of maple syrup instead of corn syrup. Of course, it doesn’t mean that it’s any less sweet, and it also doesn’t mean that I like pecan pie.

Maple Pecan Pie
from Cook’s Illustrated

4 tablespoons unsalted butter , cut into 1-inch pieces
1/2 cup granulated sugar
1/4 teaspoon table salt
3 large eggs
1 cup maple syrup , pure, preferably Grade B or Grade A dark amber
1 1/2 cups whole pecans (6 ounces), toasted and chopped into small pieces

1. Prep a pie crust like the one for the pumpkin pie.
2. 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 maple syrup. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
3. 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.

3 Comments »

  1. Jen AM said,

    December 31, 2009 at 2:12 pm

    err this is missing some key info as to ingredient quantities?

  2. Jordi said,

    December 31, 2009 at 3:45 pm

    I don’t like most pecan pies except for the one we make :) The secret, you ask? Whatever the recipe says for the amount of pecans…triple it.

  3. Andrea said,

    January 7, 2010 at 10:39 am

    DON’T LIKE pecan pie?
    WHAT’S NOT TO LIKE ABOUT PECAN PIE???

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