9" pie shell
6 Tbsp. butter
1/2 cup packed brown sugar
1/2 cup sugar
1/4 tsp. salt
3/4 cup light corn syrup
1 Tbsp. vanilla (yes, one tablespoon!)
2 cups pecans, toasted, cooled, and chopped
Preheat oven to 425 degrees. Place unbaked pie crust in freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5-6 minutes. Remove the foil and weights and bake 2-3 minutes longer until crust is just beginning to brown on the edges
Meanwhile, melt butter in saucepan. Remove from heat; mix in sugar and salt with wire whisk until butter is absorbed. Beat in the eggs, then the corn syrup and vanilla. Strain the mixture at this point to make sure it is perfectly smooth. Return top of double boiler to heat; cook and stir constantly with wire whisk until mixture is shiny and hot to the touch, about 130 degrees. Remove from heat and stir in pecans.
As soon as the pie shell comes out of the oven, decrease oven temperature to 275 deegrees. Pour pecan mixture into hot pie crust.
Bake at 275 degrees until center feels set yet soft, like gelatin, when gently pressed, about 50-60 minutes. Transfer pie to wire rack and let cool completely, at least 4 hours. Best eaten within 12 hours. Serves 6-8
|Barbara from Richmond, VA