Terry Pulliam Burd wrote:
>
> Sheryl, you can absolutely take this recipe to the bank, er, table.
> I've made this for several years and the DH (whom you've met and
> absolutely adores pecan pie) says this is the best pecan pie he's ever
> had:
>
> @@@@@ Now You're Cooking! Export Format
>
> Pecan Pie
>
> desserts
>
> 1 baked pie crust
> 6 tablespoon unsalted butter; cut into one inch pieces
> 1 cup dark brown sugar; packed
> 1/2 teaspoon Salt
> 3 large eggs
> 1/4 cup light corn syrup
> 12 ounces pecans; whole
>
> 1. Adjust oven rack to middle position and heat oven to 275°. Melt
> butter
> in medium heatproof bowl set in skillet of water maintained at just
> below
> simmer. Remove bowl from skillet; mix in sugar and salt with wooden
> spoon
> until butter is absorbed. Beat in eggs, then corn syrup and vanilla.
> Return bowl to hot water; stir until mixture is shiny an dhot to the
> touch,
> about 130°. Remove from heat.
>
> 2. Arrange pecans in an even layer in the baked pie shell. Pour
> mixture
> over evenly. Bake until center feels soft, like gelatin, when gently
> pressed, about 50 to 60 mins. Transfer to rack; let cool completely,
> at
> least 4 hour. Serve pie at room temperature or warm with lightly
> sweetened
> whipped cream or vanilla ice cream.
>
> Contributor: The Best Recipe
>
> Yield: 8 servings
>
> Preparation Time: :30
>
> Terry "Squeaks" Pulliam Burd

How big a pie does this make? This looks interesting, because it
would not be so horribly sweet. I have been looking into making
pecan pie with Lyle's Golden Syrup or rice syrup (a la Cooking
Light) instead of corn syrup. The former is supposed to impart a
great flavor.
--
Jean B.