Pecan Pie Recipe

Posted on 2010-11-22 By

I have strong opinions about my Thanksgiving pecan pie.  It has whole, toasted pecans and is encased in a flaky, homemade pie crust.  It has no chocolate.  And most of all, it is delectable.

In preparation for Thanksgiving, I tried two versions: one close to the Karo version I grew up with, and one using Lyles golden syrup, brown sugar, and brown butter.

I invited my friends over to taste test the two versions.  Everyone was very nice, (probably because they had two slices of high-sugar pie in front of them,) but the winner was the Karo one!

Pecan Pie Recipe

In theory, the brown butter should have elevated this pie from classic to celestial, but in reality, the pie had a whiff of fake maple syrup and tasted savory and saccharine and the same time.  This might have been from the combination of brown butter with British Golden Syrup.  I guess thats what I get for putting an English ingredient into my Thanksgiving pie!

In the end, both were delicious.  My version even had some votes.  Both recipes follow the jump.

Karo Syrup Pecan Pie (Ever so slightly tweaked.)

Ingredients:

1 recipe Flaky Pie Crust

1 cup Karo Light Corn Syrup

3 eggs

2/3 cup white sugar

1/3 cup light brown sugar

2 tablespoons butter, melted

1 teaspoon Vanilla

2 cups pecans

Make the pie:

1. Roll the pie dough to 1/8-inch thickness.  Transfer to a 9-inch pie plate and trim the edges, creating decorative border of your choice.

2. Chill the unbaked pie crust covered in plastic wrap in the refrigerator for at least 1 hour or up to overnight. (I recommend placing the pie crust in the freezer for about 30 minutes before you fill and bake the pie)

3. Preheat the oven to 350 degrees F.

4. Combine corn syrup, eggs, sugars, melted butter and vanilla in a large bowl.  Stir in Pecans.

5. Pour the filling into the pie crust and bake for 6o to 70 minutes.  The center should spring back when tapped lightly, or until the center of the pie has reached 200 degrees F.

6. Let the pie cool for at least 2 hours before serving.

My Pecan Pie Version

Ingredients:

1 recipe Flaky Pie Crust

4 tablespoons (1/4 cup) butter

1/2 cup Lyles Golden Syrup (found at specialty food shops or online)

1/4 cup Karo light corn syrup

1 cup light brown sugar

3 eggs

1 teaspoon vanilla

2 cups pecans

Make the pie:

1. Roll the pie dough to 1/8-inch thickness.  Transfer to a 9-inch pie plate and trim the edges, creating decorative border of your choice.

2. Chill the unbaked pie crust covered in plastic wrap in the refrigerator for at least 1 hour or up to overnight. (I recommend placing the pie crust in the freezer for about 30 minutes before you fill and bake the pie)

3. Preheat the oven to 350 degrees F.

4. Make the brown butter: In a small saucepan, melt the butter over medium high heat.  Swirl the saucepan as the butter melts, until dark golden brown in color.  The foam will reside and the butter will have a nutty smell after about 4 to 5 minutes.  Scrape butter from the pan into a heat-resistant measuring cup or ramekin and set aside.  Make sure to get all the toasted milk solids at the bottom of the pan, because those have all the flavor!

5. Combine the golden syrup, corn syrup, sugar, and vanilla in a large bowl.  Add in the brown butter and stir until combined.  Add the eggs.

6. Stir in the pecans and pour into the chilled, unbaked pie crust.

5. Pour the filling into the pie crust and bake for 6o to 70 minutes.  The center should spring back when tapped lightly, or until the center of the pie has reached 200 degrees F.

6. Let the pie cool for at least 2 hours before serving.

 

Lindsay Life     , , , , , , , , , , ,