Nuts About You

Pecan pie is probably my favorite pie and it is definitely Will’s.  Despite the goop to nut ratio, I love it.  With some fresh whipped cream and a cup of coffee or tea, it just warms my soul.

I really only make them during the holidays but feel like I should make them more often throughout the year.  It truly is a special pie.

What you need:

    • Your favorite recipe for pie crust
    • 3/4 stick unsalted butter
    • 1 1/4 cups packed light brown sugar
    • 3/4 cup light corn syrup
    • 2 teaspoon pure vanilla extract
    • 1/2 teaspoon grated orange zest
    • 1/4 teaspoon salt
    • 3 large eggs
    • 2 cups pecan halves (1/2 pound)
    • Whipped cream or vanilla ice cream

How to:

  • Preheat oven to 350°F with a baking sheet on middle rack.
  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
  • Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
  • Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely!

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