Ok Kevin. Now that you have us all drooling, you're gonna have to do a post on it. I never was able to make a pecan pie I was really happy with. And being as how its Miss Linda's favirite pie................
Gary
They are really easy Gary. Here's a recipe
Ingredients:
6 eggs
1 1/2 cup dark corn syrup
1/2 cup sugar
3/4 cup clarified butter ( 2 sticks)
1 cap vanilla extract
1 cup pecan chopped
1 9 inch pie shell
Preheat Oven 425 Degrees
Directions:
Mix all and pour into pie shell. Bake approx 20 mins at 425, reduce heat to 350 for 45 mins.
Watch Pie crust edges for burning.
Notes:
1. Buy a pie crust at the grocery store. I have used Pillsbury roll ups, not bad but a store bought.
2. Use either Dark Karo (corn syrup) w/ dark brown sugar or light Karo w/ White refined sugar. I seem to remember something special you guys up north have for corn syrup. Really special stuff. Good too. It's rattling around in my head and not coming out at the present time.
3. You have to set the eggs either at the beginning or the end. I normally do as the above says but.... it cause the eggs to expand wildly and can burn your crust. Today's I cooked at 325 for 45 minds. checked and the very center of the pie had not set up yet, so I jacked the temp then up to 400 and in about 15 to 20 mins the center was set with no burnt crust.
4. Throw 2 cut up sticks of butter in a mixing bowl into the microwave for about 1 to 1 1/2 mins. then let it cool a few while you do something else. Then pour the clarified butter into your mixing bowl without the milk fats. Its easy just to pour till you get to the fats.
5. If you detect the crust starting to brun around the edges, just set a piece of tin foil on top of the pie covering it all.
6. Let it cool, let it cool, let it cool before trying to cut it or it'll make you mad needlessly.
7. I hardly ever use a whole cup of chopped nuts. I don't have teeth.... so why waste 'em...LOL Don't worry about mixing the nuts in, after you pour them in the pie shell, they are coated in the good stuff and then they float to the surface.
Good to know, light Karo has vanilla flavoring in it, dark Karo has molasses.
Probably forgetting something but you'll figure it out. Did I mention buttering and flouring the pie pan so it doesn't stick?
