The classic pecan pie recipe filled with pecans, brown sugar, eggs and Karo syrup.
1 unbaked pie crust, homemade or store bought
6 tablespoons butter, cut into 1-inch pieces
1 cup packed dark brown sugar
1/4 teaspoon salt
¾ cup light corn syrup
1 tablespoon vanilla
2 cups whole pecans, toasted and chopped into small pieces
Fit the pastry crust into a 9-inch pie plate and flute the edges. Chill for about an hour or until firm. Prick the bottom sides of the shell with a fork, then line the crust with non-stick foil and add pie weights.* Return to the refrigerator while preheating oven to 400 degrees.
Bake for 15 minutes, then remove foil and pie weights and bake for 10 more minutes until shell is lightly browned. While crust is cooking, make the filling. Remove the pie crust and decrease oven temperature to 275 degrees.
Melt butter in a double boiler, keeping the water at a simmer. Remove the top of the double boiler from the heat. Mix in the sugar and salt with wooden spoon until well combined and butter is absorbed. Beat in the eggs, then corn syrup and vanilla. Return the pan to the double boiler and stir until the mixture is shiny and warm to the touch, about 130 degrees. Remove from heat and stir in pecans.
Pour the pecan mixture into the warm pie crust and bake until the center is set, but still slightly soft, 50-60 minutes. Transfer pie to a cooling rack and cool completely before serving.
* I own ceramic pie weights, but you can also use dried beans or rice. Save to use again and again.
Adapted from America’s Test Kitchen