![]() Will definitely remake!Ī really great recipe. I think with a 10- minute blind bake, though, it would have been perfect. It wasn’t enough time to get the edges firm and browned though. I made a foil cover for the outside crust and baked the pies for 40 minutes and then took it off and went for 10 more minutes without. It wasn’t soggy, but wasn’t sturdy enough. Next time I will blind bake the crust for a few minutes first though. In my opinion, there is no need to get fancy with this pie. I used toasted, generic-brand pecans and they were great. I love this site, but get frustrated with the Whole Foods crowd trying to make everything so expensive and pretentious. ![]() It gave the pie so much more depth and richness. I highly recommend this if you can find it. It had a more molasses-like flavor and I used that instead of maple syrup. Instead of a maple syrup/Karo mix, I found some Louisiana cane syrup at the feed store lol. I used about 1 1/2 cups more of pecans, added 1 Tbsp of cornstarch, and left out the orange zest. But I did make the adjustments that other users recommended. I love the orange zest in this pie because it adds an interesting additional flavor that is lovely with pecans.Įasy and FABULOUS! I get raves every time that I add it to a meal!!! Thank you Epicurious!!! What does whisk until smooth mean? Does it mean that it becomes more like a thick syrup and all granularity of sugar disappears?Īlso are pecans toasted before using in the pie? Question re: Add brown sugar, whisking until smooth Head this way for more of our best Thanksgiving pies → Editor’s note: This classic pecan pie recipe was first printed in the November 2009 issue of ‘Gourmet’ as Old-Fashioned Pecan Pie. Set frozen pie at room temperature for several hours to thaw. Cooled pie can be well covered in plastic wrap and frozen for up to 3 months. Serve with whipped cream or vanilla ice cream (if using).ĭo Ahead: Pie can be baked 1 day ahead store covered with aluminum foil at room temperature. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Put 2 cups pecan halves (½ pound) in unbaked pie shell and pour corn syrup mixture evenly over them. Lightly beat 3 large eggs in a large bowl whisk in corn syrup mixture. Remove from heat and whisk in ¾ cup (234 g) light corn syrup, 2 tsp. Add 1¼ cups (packed 256 g) light brown sugar to melted butter, whisking until smooth. (¾ stick) unsalted butter in a small heavy saucepan over medium heat. Chill until firm, at least 30 minutes (or freeze 10 minutes). Lightly prick bottom all over with a fork. ![]() Fold overhang under and lightly press against rim of pie pan, then crimp decoratively. Roll out 1 disk pastry dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie pan. Place rack in middle of oven preheat oven to 350° and place a baking sheet on the middle rack. Because while our best pecan pie recipe is a stunning way to end Thanksgiving dinner, it’s even better the following morning, alongside a strong cup of coffee. One thing we recommend more than anything else: Hide a slice before heading off to bed. Finally, you won’t need any garnish, but if a little whipped cream sneaks onto your plate, it won’t be unwelcome. (Or, opt for any of these corn syrup substitutes may we recommend brown rice syrup for its toasty, butterscotch-like undertones?)įor the nuts, we prefer pecan halves over chopped pecans since the bigger pieces give the dessert a more satisfying crunch. The flavorless sweetener also allows the nutty flavor of the pecans to shine, but if you prefer the robust taste of molasses-rich dark corn syrup, feel free to use it. Light corn syrup is a key ingredient here, giving the filling its signature texture. That’s because pecan pie is undeniably sweet, and the unsweetened base-and dashes of salt in both the pie dough and the pecan pie filling-bring balance. Notably, the pie crust recipe contains no sugar. Still, this Southern-style pecan pie, a Gourmet classic with a buttery pie crust and gooey filling brought to life by a touch of orange zest, is our gold standard. Variations abound, including chocolate pecan pie bars, pecan-pumpkin pie, and versions made with maple syrup or rum and espresso. There’s a reason homemade pecan pie is such a beloved Thanksgiving dessert: It’s virtually impossible to make a bad one.
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