pecan pie

If you want warm pie, cool the pie thoroughly so that it sets completely, then warm it in a 250-degree oven for 15 minutes and slice.

1 recipe American Pie Dough for Prebaked Pie Shell, prepared through step 4
6 tablespoons unsalted butter, cut into 1-inch pieces
1 cup packed dark brown sugar
1/2 teaspoon salt
3 large eggs
3/4 cup light corn syrup
1 tablespoon vanilla extract
2 cups pecans (8 ounces), toasted and chopped into small pieces

1. Adjust oven rack to middle position and heat oven to 375 degrees. Partially bake pie shell as directed in step 5 of American Pie Dough for Prebaked Pie Shell recipe.

2. Meanwhile, 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 corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and hot to the t ouch, about 130 degrees. Remove from heat, stir in pecans.

3. As soon as pie shell comes out of the oven, decrease oven temperature to 275 degrees. Pour pecan mixture into hot pie shell.

4. Bake until center feels set yet soft, like gelatin, when gently pressed, 50-60 minutes. Transfer pie to rack; let cool completely, at least four hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.

From America’s Test Kitchens.

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