Notes from my kitchen...things that have worked or not, things to share, and lots of memories
Thursday, November 25, 2010
Old Fashioned Pecan Pie
I have looked for a pecan pie recipe without corn syrup for years. Finally, Christopher Kimball has some to my rescue!
Old-Fashioned Pecan Pie
America's Test Kitchen
Old-fashioned pecan pie
Pecan pie, often called 'Karo pie' in the South, is reinvented using maple syrup, brown sugar and molasses rather than corn syrup.
1 cup maple syrup
1 cup packed light brown sugar
1/2 cup heavy cream
1 tablespoon molasses
4 tablespoons unsalted butter, cut into 1/2-inch pieces
1/2 teaspoon salt
6 large egg yolks, lightly beaten
1 1/2 cups pecans, toasted and chopped
1 (9-inch) unbaked pie shell, chilled in pie plate for 30 minutes
Serves 8 to 10
Make Filling: Adjust oven rack to lowest position and heat oven to 450 degrees. Heat syrup, sugar, cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes. Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated.
Bake Pie: Scatter pecans in pie shell. Carefully pour filling over. Place pie in hot oven and immediately reduce oven temperature to 325 degrees. Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 minutes. Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day. Bring to room temperature before serving.