Sunday, 19 December 2010

Pecan Pie

**I am a Thanksgiving traditionalist, but Carolyn's pecan pie made me question my allegiance to the great pumpkin**

  • 9-inch pie shell, unbaked, brushed with eggwhite.
  • 1 1/2 cups white Caro syrup
  • 3/4 cup sugar
  • 1/3 cup butter
  • 4 eggs
  • 1 cup chopped pecans
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • (a bit of cinnamon and/or nutmeg if you want it)

Bring syrup, sugar and butter just to a boil, then turn off stove. Whip 4 eggs and add the hot syrup mixture slowly while whisking, don't scramble the eggs! Add the chopped pecans, vanilla, salt and any pinches of spices you want. Pour into pie shell. Bake for 10 minutes at 400C, then turn down to 325C and bake for another 30 minutes or so. Test centre with a knife to make sure it is not still liquid!

Courtesy of Carolyn Horst

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