I have been making this pie since 1995. This truly is the best pecan pie you will ever taste. I have threatened myself to make mini’s of these, but when it comes right down to it, it is really, really good as a whole.
My mother – in – law LOVES pecan pie. Her birthday happens to always fall on or around Thanksgiving. I try to always make this particular pie for the Thanksgiving feast for two reason. It really is the best pecan pie ever and we like putting candle in and wish Jeanette a happy birthday!
If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes.
|6||tablespoons unsalted butter , cut into 1-inch pieces|
|1||cup packed dark brown sugar|
|1/2||teaspoon table salt|
|3/4||cup light corn syrup|
|1||tablespoon vanilla extract|
|2||cups whole pecans (8 ounces), toasted and chopped into small pieces|
- 1 . For Pie: 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 and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
- 2. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.