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Posts Tagged ‘pecan pie’

So I’m told by people who know such things that I’m actually getting the most difficult part of pecan pie right. Apparently it can be quite a feat to get the filling to set up correctly.

Who knew?

I got my recipe for the filling from Baking Illustrated, a book published by the editors of Cook’s Illustrated. I don’t know what part of the recipe holds the mojo, but it’s been foolproof so far.

Here’s the recipe, complete with my notes. I would have posted it last night, but my 14-year-old, somewhat standoffish cat decided to dole out some affection, and you just don’t turn that kind of thing down.

Toast the pecans while you’re waiting for the oven to reach the baking temperature to partially bake the pie crust. This should take about seven to 10 minutes; watch the pecans carefully and stir a couple of times to prevent burning. Wait until they cool off before you chop them up or they’ll crumble. (Toasting nuts is nerve-wracking; I’ve found it’s best to undertoast rather than risk overtoasting.

You’ll want to have the pie filling mixture ready to go the minute the partially baked shell comes out of the oven. (This bit of timing might be the secret to the recipe.)

Pecan Pie

1 unbaked pie shell
6 tablespoons unsalted butter, cut into small pieces
1 cup packed dark brown sugar
1/2 teaspoon salt
3 large eggs
3/4 cup light corn syrup
1 tablespoon vanilla extract
2 cups pecans, toasted and chopped into small pieces

Follow the directions for partially baking the pie crust until it’s light golden brown.

In the meantime, melt the butter in a double boiler or in a heatproof bowl set over a saucepan of simmering water. Remove the bowl from the heat and stir in the sugar and salt with a wooden spoon. Beat in the eggs, then the corn syrup and vanilla. Return the bowl to the heat. Stir and cook until the mixture is shiny and registers about 130 degrees on an instant-read thermometer. Remove from heat and stir in the pecans.

Remove the prebaked pie shell from the oven and immediately turn the temperature down to 275 degrees. Pour the pie mixture into the hot pie shell.

Bake on the middle rack for 50 to 60 minutes, or until the pie looks set but still soft, like gelatin, when gently pressed with the back of a spoon. Place the pie on a rack and let it cool completely, for about four hours.

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Editor’s note: Here’s the link to the post outlining the filling recipe for this pie.

Here’s my official contribution to Mrs Dragon’s Pi Day celebration: pecan pie.

I used a Cook’s Country recipe for the pie crust this time. It made a “pat-in-the-pan” dough that allowed me to skip trying to roll dough into a circle.

I’m not good at making pretty foods, like perfectly rolled pie crusts.

The new recipe worked out well, although I didn’t get it patted down into the pan as evenly as I would have liked, and therefore ended up with a few underbaked spots.

Still delicious, however. The husband walked in and, smelling pie, looked puzzled. I said, “It’s Pi Day. 3-14. Get it?” He noted that he loves math, yet never knows the date. So it goes.

If I really wanted to impress you, I’d wait until the pie had been refrigerated overnight to shoot this photo, but here it is in all its crumbly glory.

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Is there such as thing as a pie gauntlet? If so, then Mrs Dragon has thrown it down.

In celebration of Pi Day — 3/14 — she has issued a pie challenge, complete with nifty prizes. I certainly won’t be making any more sweet potato pies, but I do have some pecans awaiting their destiny in the freezer.

I also have an awesome recipe from the folks at America’s Test Kitchen. All I lack now is the ability to properly roll out a pie crust.

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True confession: I have never liked sweet potato casserole, that impostor of a side dish that shows up on the table every year at Thanksgiving. It always seemed more fitting as a dessert, but it in no way could compare to the pecan, egg custard or chocolate pie that sat in the kitchen waiting for the turkey to be cleared.

Sweet potatoes are put to much better use in pies; sweet potato pie, after all, tastes astoundingly like pumpkin pie.

(more…)

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