Ingredients: |
Ingredients: A favorite pie crust recipe
6 Tablespoons unsalted butter, cubed
1 cup packed dark brown sugar (Splenda blend)
1/2 teaspoon salt
3 large eggs, beaten and set aside
3/4 cup light corn syrup (dark will work, but light is better in this case)
1 Tablespoon vanilla extract
2 cups of pecans, toasted and chopped into irregular pieces
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Directions: |
Directions:Directions:
1. Pre-bake your pie crust. Make sure you use pie eights or line the unbaked crust with foil and fill with dry beans. It will otherwise shrink, and no one likes a shrunken crust! Bake it only until golden, being carefully to not baked too much.
1a. Reset your oven temp to 275 degrees. Yes, 275.
2. While your pie crust is baking up, start the filling. The method in the book calls fora double boiler sort of setup. But instead, in a medium saucepan over low heat, melt the butter.
3. Stir in the brown sugar and the salt until the butter is absorbed.
4. Add the beaten eggs, the corn syrup and the vanilla. Stir until well blended, and heat until the mixture is shiny and hot to the touch, about 130 degrees. It will be a beautiful
caramel color.
5. Once the mixture is hot and read, stir in the pecans.
6. Pour into the pie shell and back in the middle rack until the pie looks set and soft, like Jello, when gently pressed with the back of a spoon. It will take about 50-60 minutes of baking time.
7. Allow to cool on a rack. Best to cool completely (4-5 hours) before slicing. |
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