Last week we bought a whole bunch of pecans, so on the weekend I decided to make some pie (we had people coming over). I’d made pecan pie once before, but I don’t know if it was the recipe or me but it tasted too eggy. This one just tastes like amazing.
Ingredients
- An uncooked pie shell (make your own or ready made doesn’t matter)
- 1 cup corn syrup (make sure it isn’t the white corn syrup)
- 3/4 cup sugar
- 90 ml butter
- 3 large eggs
- pinch of salt
- 2 tablespoons bourbon (didn’t have this so I used 2/3 a teaspoon of artificial rum extract)
- 2 cups pecans
Directions
- Put the sugar and corn syrup in a pot and mix well
- Boil this mixture at low to medium-low heat. Do not stir! After some time it will start bubbling a fair bit and the bubbles will be big, that is when you know it is done
- While waiting for the sugar mixture to boil measure out your butter (or margerine/crisco)
- Also while waiting for it to boil, in a large-ish bowl whisk the three eggs together and add the salt and bourbon. Don’t whisk too much, the goal is for everything to be evenly mixed NOT for the eggs to be fluffy.
- Once the sugar mixture has boiled take it off the heat and put the butter on top. Wait for the butter to melt.
- Put your oven rack to the lowest level and preheat your oven to 350
- Slowly whisk the sugar and butter mixture into the eggs. Don’t go too fast or you might end up cooking the eggs which would probably suck. Once it is all in the same bowl mix it until everything is mixed together (but no more) and then leave it alone for the 10-15 minutes it will take you to make the pie crust. If you are using a frozen pie-crust then just wait for 10-15 minutes.
- Put the pecans into your pie crust
- If there are bubbles on the top of your sugar/butter/egg mixture you may want to skim them off. Doing so will make the pie look nicer. It will taste great either way.
- Pour the sugar/butter/egg mixture into the pie crust. Use a fork to push any pecans that haven’t been coated by the mixture into the mixture. You want them to get coated because when they cook they will get a really nice crunchy coating on top.
- Pop it in the oven for 45 minutes or so. You’re done! It’s probably best to let it cool down a bit so that you don’t scald yourself on hot pie filling.
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