Pecan Pie

Serves 10

Source: adapted from Joy of Cooking

Pecan Pie is sweet and nutty. You can vary the amount of nuts according to your taste. Traditionally the pie only has nuts on the top, covering a sweet, firm filling. If this is your preference, use only the 1 cup of pecan halves. Personally, I prefer a pie with just enough filling to hold the nuts together, so I use all 3 cups.

½

recipe

Flaky Pie Crust, formed but not baked

1

cup

corn syrup (golden syrup) (see note below)

250

ml

1

cup

sugar (caster)

7½

ounces

215

grams

3

large

eggs

5

Tbs

butter (soft)

75

ml

1

tsp

vanilla extract

5

ml

¼

tsp

salt

1.2

ml

2

cups

pecan pieces, toasted

8

ounces

225

grams

1

cup

pecan halves

4

ounces

115

grams

Prepare a 9-inch [23cm] pie crust shell (without pre-baking).
Preheat oven to 375°F [185°C].

Combine the corn syrup, sugar, butter, eggs, vanilla & salt. Mix well.
Stir in the toasted nuts.
Pour filling into the crust.
Place the pecan halves decoratively on top of the pie, pressing in gently. (If you are in a hurry, simply mix all the nuts into the filling)
Bake until the edges are firm and the center seems set but quivery, like gelatin, when the pan is nudged, about 35 to 45 minutes. The top should be nicely browned.
Let cool on a rack for at least 1 ½ hours.
Serve warm or at room temperature with whipped cream or vanilla ice cream.

Note: If you are using golden syrup instead of corn syrup, you will need to add 1 Tbs [5 ml] powdered glucose (available in Ireland and UK) or the pie will not set properly during baking. Alternately, you can make your own replacement by boiling together 1¼ cups [265 grams] sugar and 1/3 cup water [85 ml] until all the sugar is dissolved. This will make the 1 cup [250 ml] needed for this recipe. In Spain, I found Liquid Caramel which works as well.

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