Monday, December 21, 2009

PW's Pecan Pie

Let me just start this post by saying, I don't like Pie. Except for THIS one. Wanna see a pretty picture? Please click the link. I try a LOT of PW's stuff, and I always like it. But when I get a sure fire winner, it has to go here as well. This is the BEST PECAN PIE I have ever had. ENJOY.

PW’s Pecan Pie
1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla
1 heaping cup chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.

**Cook's notes: Use a "chopper" if you have one for the pecans. The great thing about this recipe is the awesome 'crust' that forms because of the ultra-fine pieces of pecan on the top of the pie. However, do not chop ALL the pecans to the fine stage. Leave some in bigger pieces for the rest of the pie. Definitely use a HEAPING cup. :)

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