On Tue 15 Nov 2005 12:19:12p, deepeddygirl wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>> On Mon 14 Nov 2005 08:32:26p, Thus Spake Zarathustra, or was it
>> deepeddygirl?
>>
>>
>>>Terry Pulliam Burd wrote:
>>>
>>>
>>>>I pack a sack lunch for the DH on work days when he doesn't have court
>>>>or client/lawyer lunch and I try to make a pie or other dessert every
>>>>weekend. Today I made one of his favorites: pecan pie. Thought I would
>>>>post it, as it's an absolute dead easy, slam dunk, never fail pecan
>>>>pie:
>>>>
>>>>@@@@@ 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°F. 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
>>>>AAC(F)BV66.0748.CA
>>>>
>>>>"If the soup had been as hot as the claret, if the claret had been as
>>>>old as the bird, and if the bird's breasts had been as full as the
>>>>waitress's, it would have been a very good dinner."
>>>>
>>>>-- Duncan Hines
>>>>
>>>>To reply, replace "spaminator" with "cox"
>>>
>>>Here's something that adds a nice touch to any pecan pie recipe. Take a
>>>1/4 cup of salted butter and chip it up on the top of the pie. Bake as
>>>normal. Once you've tried it, you'll do it every time.
>>>
>>
>>
>> Terry's recipe already has 6 tablespoons of butter in the filling.
>> Would this be in addition to that? Seems like a lot of butter
>> altogether. But, then, who doesn't like butter. :-)
>>
>
> Yes, it's in addition to it. It makes a nice salty buttery topping when
> it bakes in. Something about the sweet and salty makes it really
> memorable. Actually the recipe called for 1/2 a cup and I took it down
> to 1/4. Yikes!
>

Thanks! I think I'll try it on one of my pecan pies.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974