Hahabogus > wrote in news:Xns95BFF217AEACChahabogus@
205.200.16.73:

> OOOPs I forgot this bit:
> That pecan pie bar recipe you posted...Looks good tastes fine , but
> tastes better if brown sugar instead of plain white is used in the crust.
>

Yes, I agree. I hadn't actually made this recipe, but posted it for
Michael because of the crust used in it, which he was seeking. When I make
pecan pie I always use a combination of brown sugar and white corn syrup.
That seems to suit my taste the best.

Pecan Pie

1 cup brown sugar, light or dark
1 cup white corn syrup
4 tablespoons unsalted butter, melted
½ teaspoon salt
3 eggs
1½ teaspoons vanilla extract
2 tablespoons bourbon or rum (optional)
1½ cups pecans halves
1 9-inch pastry shell, baked to a pale golden brown

Preheat oven to 375°F.

Lightly whisk eggs and vanilla extract together, set aside. Do not beat to
a froth.

Combine brown sugar, corn syrup, butter, and salt in a medium sauce pan.
Cook over very low heat until quite warm, but not warm enough to cook the
eggs.

Gradually stir ½ cup sugar mixture into egg mixture to temper the eggs.
Return egg mixture to sugar mixture and blend well. Continue cooking until
mixture is again quite warm, but _not_ thickened. Add vanilla and optional
bourbon or rum, then stir in pecans.

Pour filling into baked pastry shell and bake in lower half of oven 25-30
minutes or until filling is set and slightly puffed.

Cool on rack until completely cool. Serve with unsweetened whipped cream.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.