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BEST-EVER PECAN PIE

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Serves: 8

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  • Vegetarian
What does this mean?

This recipe appears in Richard Sax's, "Classic Home Desserts," and is based upon a recipe by John Thorne. Sax added the vanilla, which Thorne did not include in the original version. As an American who has searched a lifetime for a good pecan pie, I can vouch for the title. Also, I say use the Lyle's.

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Ingredients

  • 1 packet shortcrust pastry
  • 1 cup cane sugar (or dark muscovado sugar, turbinado or light brown sugar)
  • 3 cups corn syrup
  • 2 tablespoons dark rum
  • ¼ cup softened unsalted butter
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • 2 cups broken pecan nuts
  • whipped cream (sweetened or vanilla ice cream for serving)

Method

  1. Roll out the dough on a lightly floured surface to a large circle about 1/8 inch thick. Fit it, without stretching, into a buttered 9-inch pie pan. Trim off the excess dough, leaving a ¾-inch border.
  2. Fold under the edge of the dough, pressing along the rim or the pan and forming a high, fluted border.
  3. Chill the pie shell until needed. In a large saucepan, combine the sugar, corn syrup or corn syrup, rum, and butter. Bring to a boil over medium heat.
  4. Boil for about 1 minute, stirring constantly and scraping back any foam that clings to the sides of the pan.
  5. Remove the pan from the heat; set aside to cool to lukewarm, at least 15 minutes. Meanwhile, preheat the oven to 350F degrees, with a rack in the lower third.
  6. In a small bowl, beat the eggs until creamy. Beat the eggs into the cooled syrup; stir in the vanilla, salt, and pecans. Pour the filling into the pie shell. Bake until the filling is set but still slightly wobbly in the center, about 50 minutes. Cool the pie completely on a wire rack.
  7. Serve the pie at room temperature with plenty of slightly sweetened whipped cream, or with vanilla ice cream.

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