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Classic Pecan Pie Recipe

Makes 1 9-inch pie

Enjoy a slice of the South with Classic Pecan Pie. You can make your own piecrust, using your favorite recipe or purchase one from your local bakery or supermarket. Lighter than versions made with brown sugar and dark corn syrup, this golden dessert is still rich and oh so delicious.

Flavor with vanilla, bourbon, rum, or brandy and top with a cloud of unsweetened freshly whipped heavy cream.

Ingredients

9-inch pie shell*
3 eggs
1 cup light corn syrup
1/2 cup granulated sugar
1/4 cup (4 tablespoons) butter
1 1/2 teaspoons vanilla extract**
1 1/2 cups pecan halves

Method

Place the oven rack in the middle position. Preheat the oven to 425 degrees F. Melt the butter in the microwave or on the stove in a small pan. Set aside.

Beat the eggs slightly with a wire whisk. Add the corn syrup, sugar, melted butter, and vanilla (or other flavoring) and blend well. Add the pecans, stirring well to coat.

Pour the pecan mixture into the prepared pie shell. Bake for 15 minutes, then reduce the heat to 350 degrees F and continue baking for 15 20 minutes**** or until the sides are set and a sharp knife inserted just off center comes out clean. The center should still quiver ever so slightly.

Cook's Notes
*Use a prepared piecrust or make your own dough.

** Use the best flavorings you can find! High quality Bourbon or Madagascar Vanilla are excellent choices. Substitute 2 tablespoons bourbon or brandy or 1 tablespoon dark rum for the vanilla.

***Whip ice-cold fresh, heavy cream in a chilled bowl until soft peaks form. Add a dash of vanilla for flavor. Serve immediately with the pie add a dollop to each slice of pie or serve in a small bowl with a spoon so that everyone can help themselves.

****Over baking will create a 'granular' or grainy pie filling. The 'sure' test of doneness is to insert a sharp knife in the center, twisting slightly to pry open a little 'door'. Look inside the pie is done when the filling is slightly firm with no syrupy liquid. In my oven, it took 30 minutes to bake.

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Content copyright © 2013 by Sandie Jarrett. All rights reserved.
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