Preheat oven to 375°F (190°C)
My husband is totally crazy for pecan pie. As I was testing the recipes for this book and serving him slice after slice of berry pie, he kept asking me the same question: "When are you making pecan pie?" So, Jay, here's a delicious pecan pie just for you. For an extra-rich treat, serve with a scoop of homemade ice cream.
1. In a large bowl, whisk together brown sugar, butter and flour until smooth. Whisk in corn syrup, rum and vanilla. Add eggs, whisking until smooth. Stir in pecans.
2. Transfer filling to prepared bottom crust. Bake in preheated oven for 50 to 55 minutes or until filling is puffed around edge and fairly set in the center. If pie starts to get too brown before it's finished baking, cover loosely with a piece of tented foil.
3. Let cool completely on a wire rack. Once cool, refrigerate to firm up completely.
If light (white) corn syrup is unavailable, you can substitute golden.
Pecan pie can be made a day ahead. This really saves time, especially if you're preparing a holiday feast and need to make some dishes ahead of time.
To toast pecans: Preheat oven to 350°F (180°C). Spread pecans on a baking sheet lined with parchment paper and bake for 8 to 10 minutes or until lightly browned.
For longer storage, keep your pecans in the freezer. Pecan pie can be made a day ahead. This really saves time, especially if you're preparing a Thanksgiving feast and need to make some dishes ahead of time.
This page created November 2008
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