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Classic Pican Pie
Picture-Perfect Pecan Pie |
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3 large eggs
2/3 cup granulated sugar
1/2 teaspoon salt
1/3 cup (2/3 stick) butter
1 cup light or dark corn syrup
1 cup pecan halves
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Melt butter and set aside to cool. With whisk or rotary beater, beat eggs lightly in medium bowl, blend in sugar and salt, then the cooled melted butter, then corn syrup, then pecans. Do all of this before you make the pie crust, and while making the crust, stir the filling mixture with a rubber spatula to cause the sugar to dissolve as much as possible before you bake the pie.
Make the pastry and line an 8 or 9 inch pie dish (preferably glass) with it. Pour filling into pastry shell; wait patiently as nuts rise to surface and, using two forks, turn any 'upside-down' pecans the right-side up for a nice appearance. Stir gently with fork to bring to the surface any pecans that may be 'hiding' underneath others.
Bake 40-50 minutes (or longer)at 375 degrees till 'done.' 'Done' means that the filling 'giggles like jello' when you give the oven rack a shake. If the filling 'waves' like a liquid as you jerk the oven shelf, it's not done. Give another 5 minutes and 'jerk' the oven rack again, till the filling 'jiggles.' Cool on a rack.
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Preparation Time: 30 minutes |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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James Zemboy
Michigan
United States |
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| This recipe has been viewed 4838 times. |
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