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David Rosengarten's Pecan Pie

122 posts
Joined: Mar 19, 2012


Posted to Thread #26770 at 10:19 am on Oct 5, 2014

Pecan Pie

Adapted from: David Rosengarten's Taste: One Palate's Journey Through the World's Greatest Dishes
Yield: one 9-inch pie

One unbaked pie crust
6 T unsalted butter
1 c firmly packed dark brown sugar
1/2 teas salt
3 large eggs
3/4 c light corn syrup ( I use dark)
1 T vanilla
1 c finely ground pecans
1 1/4 c coarsely chopped pecans

Preheat oven to 400 F. Prick the bottom and sides of the pie shell with a fork and line the shell with some oiled aluminum foil (oiled side down). Add some pie weights (or rice or beans--at least an inch deep). Bake for 15 minutes. Remove the foil and weights and bake for an additional 10 minutes. Remove shell from the oven and lower the heat to 275F.

In the meantime, start the filling: In a metal bowl set over simmering water, melt the butter. Remove the bowl from the heat, and whisk in the sugar, salt, eggs (one at a time), corn syrup, and vanilla. Replace the bowl over the simmering water, and stir until the mixture is shiny and quite warm to the touch (about 130 degrees). Remove from the heat and stir in all of the pecans.

Pour the filling into the partially cooked pie shell and return to bake on a rack placed low in the oven. On the lowest rack, place a cookie sheet to catch any spills. Bake for 50-60 minutes, or until the center feels set but still slightly soft. Cool at least 4 hours. Serve with barely sweetened whipped cream

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