Recipe makes 1- 9 inch pie.
Ingredients:
- 3/4 cup white corn syrup (or syrup of your choice)*
- 1/4 cup dark corn syrup
- 1 cup packed light brown sugar
- 1/3 tsp salt
- 4 eggs (not xl eggs)
- 3 tbsp butter
- Vanilla Extract
- 1 1/4 cup chopped pecans
- Mini semi sweet chocolate chips (optional)
- 1 pie crust (homemade or store bought)**
* If you have access to other syrups, by all means substitute it. New Orleans has some better quality sugar syrups. I use Lyle’s golden syrup for this, which I find at Harris Teeters.
**If you are doing a homemade pie crust, you should half blind bake the crust before adding the filling and baking. These instructions are in the pie crust recipe I posted. A store bought crust can be filled straight from frozen and baked.
***Some Tips: Take the pie out of the oven when it’s still a little jiggly but has set (for lack of better word), but not too jiggly. It should jiggle like jello. If you remove the pie too soon it will be runny. If you take it out too late, it will be hard and chewy. You need to look for that perfect jiggle. Cool on a wire rack once out of the oven to allow the filling to set uniformly.
Directions:
- Toast pecans in a 300 degrees oven for 10 minutes.
- Preheat oven to 350 degrees for pecan pie.
- Combine corn syrup and sugar in a saucepan and stir to mix. Place over low heat and bring to a boil w/out stirring.
- Remove the pan from heat and add the butter. Let the butter melt and stir only if you need to.
- In a separate mixing bowl, whisk the eggs and whisk in the salt and vanilla.
- Whisk the syrup into the egg mixture. Be sure to temper the eggs...if you add the syrup in too fast, the egg mixture will scramble. Also do not over whisk/stir, b/c you don't want too much air to get into the filling.
- Put pecans in the pie crust. Add chocolate chips if desired.
- Pour the filling over the pecans/chips. Stir slightly to incorporate.
- Place Pie on a baking sheet (so does not spill in oven) and bake in a 350 degrees oven for about 40-50 minutes. This is just an approximation, and it depends on your oven and whether you are using a deep dish crust or shallow crust (i.e. tart). When I make it in a tart pan, it sets a lot faster. I always keep a watch after the first 20 minutes. Also, cover the edges of your crust with foil while baking, so it does not burn.
