Well, it's just about that Thankful time of year, and people are making plans, gathering their old favorite recipes and planning the big meal ahead. There's plenty of really well-qualified people out there who can tell how to perfect a turkey, and make stuffing, but what I want to talk about is Pecan Pie. Pecan Pie that has pre-toasted, crushed pecans for the maximum ratio of nut-flavor per bite of pie. More importantly, Pecan Pie that is absolutely corn-syrup free.
***This is actually a picture of THE PIE that I made for Thanksgiving. I hope you enjoy it as much as we all did!***
Pecan Pie Extraordinaire- sans corn syrup!
1.5 c pecans -toasted and chopped
4 large eggs
1 tsp vanilla
3/4 cup water
1 lb. dark brown sugar -Use real cane sugar and weigh it. Not all sugar is created equal. (~2 cups by volume)
1/4 cup butter
pinch of salt
pastry for 1 bottom pie crust
Prick the bottom of your pie crust with a fork all over and bake for about 10 minutes, or until lightly golden in a 400* oven. Remove pie crust, and lower the oven to 275*.
Combine the sugar and the water and stir until sugar dissolves over low medium heat. Bring to a full boil for about 3 minutes. Remove from heat source and let it cool off a bit while you proceed. Add the butter to the sugar and let it melt in and continue to cool. Toast pecans in a dry skillet on medium heat, stirring fairly often to prevent burning. Alternately, you can toast them in the oven. Let the nuts cool and chop up. In a separate bowl, beat the eggs until frothy and slowly whisk the hot butter syrup into the beaten eggs. Add vanilla extract, salt, and chopped pecans into the mixture. Pour into your previously made golden pie crust and let bake for 1 hour.
**Note, if you can only find light brown sugar, which I know happens to the best of us, add 1 T. of molasses or even Grade B maple syrup and that will give it a bit more flavor.