This is another recipe from of my mother’s collection.  My Dad did not like pecans so much, so my mom did not make this very often.  But whenever she made this pecan pie we were glad she did!  I don’t have a recipe for home made pie crusts, so please forgive me for using frozen pie crust shells.  Actually, they turn out pretty well and they save me a lot of work! Ingredients: 1 ½ cups shelled raw pecans halves, first toasted on  a cookie sheet in a 325 degree oven ½   cup light corn syrup 1 cup dark brown sugar, firmly packed     2 tablespoons melted butter 3 large size eggs, beaten.  If using jumbo eggs, cut back to two eggs or else the filling will not bake properly and will be runny. 1 teaspoon vanilla ⅓ teaspoon salt 1 frozen prepared 9 inch pie crust 1 extra egg, beaten, for an egg wash for the crust I have called for the pecans to be toasted first, before they are used in this recipe.  I think that toasted pecans produce more flavor in any recipe where they are cooked in a sugar syrup mixture.  If you just throw raw pecans in this recipe, they cook in liquid which does not allow them to toast properly.  They will not get dry and turn color and become flavorful like toasted/roasted nuts do.  If you toast them beforehand, they will acquire that flavor and give a richer taste to the recipe.  Spread the toasted pecans around inside the pie shell.  Mix together the eggs, corn syrup, brown sugar, butter, vanilla and salt in a bowl then pour the mixture into the shell with the pecans.  My Mom says to let this all stand for a few minutes to let the pecans float to the top of the filling.  I’m not sure if that actually does anything for this recipe, but I do it for Mom! Take the pie crust and just brush the top edge around with the egg wash.  This protects the top of the crust from burning and gives it a real bakery shop look! Frozen pie shells come in a flimsy aluminum pie plate.  Place the unbaked pie on a cookie sheet for support before you put it in the oven.  Extra step:  For a flakier bottom crust, pre-heat the cookie sheet alone for a few minutes before placing the unbaked pie on it to bake in the oven.  Otherwise, the bottom of the crust will become soggy as it bakes.  This really works! Bake at 350 degrees for 45-50 minutes until the center is fairly firm. In my oven I need to cover the pie with a “tent” of aluminum foil for about half of the total baking time.  This prevents over-browning of the lip of the crust while the filling needs the time to cook through. The pie filling will foam a bit and rise while baking.  Don’t worry – it will fall back into place as it cools.  Use a cooling rack to keep the pie off the work surface and let air get below the pie.  Otherwise, the bottom crust may stay so hot that it overcooks a bit while cooling. For an extra touch, you can roast a slice of this delicious pie in a 350 degree oven for 5-7 minutes just before serving.  That will heat the filling a little and gently toast the tips of the pecans and the crust for more flavor.
Pecan Pie
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