A co-worker ordered a pecan pie and of course I wanted to perfect my skills before baking hers just to make sure she would really enjoy it. Well, I made this tart and it is awesome, full flavored, great crust, and super scrumptious.
This pie is super easy even the 'tempering of the eggs'. There's a non-cooking version where you can add flour and less butter but, I like butter so I prefer this version. Next time I'll try a egg wash on top for extra added visual drama.
HERE'S WHAT YOU'LL NEED:
3 large eggs lightly beaten in a medium size bowl
3/4 cup granulated sugar
1 cup Karo corn syrup
1/2 stick unsalted butter, softened
2 tsp. vanilla extract
1 cup of pecans, chopped medium course
1 unbaked homemade or store bought pie crust
1 removable bottom tart pan
Cooking spray
Whisk
INSTRUCTIONS:
- Preheat oven to 350 degrees
- Prepare tart pan with cooking spray making sure you cover all parts
- place pie crust inside prepared pan and press crust to fit curves of pan
....
- over medium high heat, Whisk the sugar and corn syrup together in a heavy bottom saucepan and bring to a boil; boil for 1 minute only.
- Remove from heat allow to cool slightly.
NOW:
***to temper the eggs
- slowly drizzle some of the syrup into the bowl of beaten eggs, ***while beating constantly, to temper. Once syrup is mixed well into eggs, whisk eggs into the remaining syrup mixture, and stir in the butter and vanilla
- combine well and fold in the pecans.
....
- Pour into unbaked pie shell and bake at 350 degrees for about 55 to 60 minutes or until a knife inserted into the center comes out clean.
-***use foul yo cover edges of pie should they begin to brown before the pie is done
Once done allow to cool on rack, serve with whipped cream or serve warm with ice cream
ENJOY!!!
