a pecan pie crusade

It’s faaaaaaaaaaall! That time of year when the air is crisp, the leaves are crunchy and I feel absolutely no shame when it comes to the frankly shocking dessert portions that I’ll help myself to. Plus, pumpkins. Pumpkin spice lattes, cookies, pies, puddings… the list goes on and on. I love it all, don’t get me wrong, but there are other fall desserts that deserve just as much attention as the pumpkin ones do. With this post, I’m officially starting a Pecan Pie crusade. Let’s all fight for the underdog, people! With pie, of course.
And so I bring you my favourite Pecan Pie recipe in the hopes that you’ll all love it as much as I do. It’s easy, delicious and an overwhelming crowd pleaser. Why not make it yourself and finally upstage your aunt’s pumpkin pie? That’s not really why you’d be making this tantalizing recipe, of course… but it’s an undeniably nice bonus.

Pecan Pie 

Makes: 2 deep dish/1,5"-deep pies     Prep time: 30 mins     Total time: 1.5 hour

  • 1 cup sugar
  • 1 1⁄2 cups corn syrup (I use 1/2 dark and 1/2 light)
  • 4 eggs
  • 1⁄4 cup butter
  • 1 1⁄2 teaspoons vanilla
  • 1 ¼ cups pecans, coarsely broken
  • 2 unbaked deep dish pie shells

1. Preheat the oven to 350* F
2. Place eggs in a glass of room-temperature/ warm water for 15 minutes in order to warm them up a bit. This will make tempering the eggs much easier in the later steps.
3. In a saucepan, boil the sugar and corn syrup together for 2 to 3 minutes. Remove the saucepan from the heat and set it aside to cool slightly.
4. Melt the butter in the microwave on medium heat for approximately 1 minute, or until it is completely melted and very warm.
5. In large bowl, beat the warmed eggs lightly with tha vanilla. Slowly temper the eggs by adding the hot melted butter to the egg mixture in a thin stream while whisking continuously.
*Note: This step is absolutely essential. If you add the hot butter all at once, it can cook the eggs and you’ll end up with a lumpy pie filling. If you add the butter after it’s cooled down, the egg mixture will be too cool and, as a result, when you add the corn syrup mixture in the next step the sugar will solidify into chunks and the entire mixture will refuse to come together.
6. Add the corn syrup mixture into the egg mixture in a thin stream, whisking constantly.
*Note: If you’re concerned about a stray lump or two, feel free to strain the mixture through a chinois or cheesecloth at this point to ensure that it's smooth and lump-free.
7. Place the unbaked pie shells onto a parchment-lined tray. Add the pecans to the mixture, stir well and and pour into crust. Protect the crust of the pie from browning too quickly by covering the crust with a pie shield/tinfoil.
8. Bake in a 350°F oven for about 45 to 60 minutes or until set. Cool completely, then serve accompanied by a round of applause.

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