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| Finished pie |
Utterly Deadly Southern Pecan Pie
Makes two pies in standard size crusts (not deep dish)
1 c sugar
1 1/4 c corn syrup (light)
Melt on stove until mixture is just boiling.
Remove mixture from stove and let cool, but not solidify.
Carefully add in 4 beaten eggs (if not done carefully, you'll have scrambled eggs in sugar syrup.)
Add to egg and syrup mixture: 1/2 stick butter, pinch salt, 1 generous teaspoon vanilla.
Add 1 1/2 c pecans. (I usually add more. Until it looks ~full~.)
Cook at 325F for 40ish minutes.
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| Sugar and corn syrup prior to going on stove. Don't think about the calories. |
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| Melted sugar in the corn syrup. This part feels like a science experiment. |
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| Adding eggs to the syrup mixture. I still don't have the hang of tempering, so it often ends up with these scrambled egg bits in it. Don't worry - once it's cooked up, you won't notice and neither will anyone you serve it to. |
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| Ready for the oven. The baking sheet isn't necessary, it just makes getting the pies in and out of the oven easier. |
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| Close-up before baking. You can see I added chocolate chips to this pie. Not unacceptable, but I think it's overkill. Haven't done it again. |
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| Baked! The baking sheet did that warp and pop thing in the over and the pie on the right was a bit overfull, so I had some nice burnt-on spillage. It took me several scrubbings with chemicals that guarantee I'll have two headed babies, but I got it clean eventually. |
