sweets for every tooth.

Thursday, March 11, 2010

I've taken up with a Pecan Pie

I've never made a pecan pie. But Chris wanted one, and who am I to say no? After all, I do have a "perfect crust" (there is nothing wrong with quoting Lucy Lean's opinion of my crust until the day I die), and the foundation of every great pie is a great crust. So I can't go too terribly wrong here.

Begin recipe search.

Discover that most Pecan Pie recipes call for corn syrup.

Begin new recipe search to get rid of that nasty little ingredient.

Discover Chef Eddy Van Damme.

Commence Pie Baking.

Here's what you'll need:

1/2 All Butter Crust, since you don't have to cover the top of this pie, just halve the recipe.
3 Large Eggs

3/4 Cup Water
1 3/4 Cups Medium to Dark Brown Sugar, well packed (has a richer flavor than light brown)
1/2 teaspoon Salt

1/2 Stick Unsalted Butter

1 Tablespoon Brandy or Dark Rum (optional, I used a bit of spiced rum)

2 teaspoons Vanilla Extract

2 Cups Pecan Pieces (see below if you like 'em toasted)

1. If you prefer the flavor of toasted vs. raw pecans, heat oven to 350 Degrees Fahrenheit. Spread pecans on baking sheet and toast for 5-10 minutes, until just brown and fragrant. Remove from oven.

2. Preheat oven to 400 Degrees Fahrenheit.

3. Whisk together eggs and water until well blended. Add brown sugar and salt. Melt the butter (a little microwave action is fine here) and add to the mixture. Add brandy and vanilla and whisk until well combined.

4. Roll out pie crust and place in pie dish or tin. Place the pecans in the pie shell and pour your brown sugar filling over the pecans. Pecans will float to the surface. If it appears your pie is going to overflow with filling, stop pouring. It's ok. Your pie will still taste delicious.

5. Bake at 400 Degrees for 10 minutes. Reduce heat to 325 Degrees and bake an additional 65 minutes, until center of pie is set and no longer trembles when touched (careful with the touching thing, it is a really hot pie).

Feedback? Yum. Half the pie was consumed by Chris the night I gave it to him. So good he told his roommate it wasn't good. Sometimes grown men just don't want to share. Oh, and he ordered a red velvet cake for this weekend, so you'll be seeing that guy up on here soon...excited to make it in cake form instead of the usual cupcake orders!


Claire Koenig said...

Sounds delicious, and I'm envious of your pie crust becuase I have never gotten the hang of it, so Marie Callender always graciously provides one from her freezer. But my pecan pie filling is cooked, and it ends up much less jelly-like than other pies I've had. I like that part. I may have to adapt my recipe to yours and see if I can get your goodness and no jelly ... And I love the idea of toasting the pecans! Brilliant!

Margaret said...

caity, i do not even like pecan pie and this looks AMAZING.