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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is a variation on the bourbon pecan pie from a book called Cookwise. Note: the butter and salt are added in two parts so read the directions carefully. This pie bakes up high with a rich, velvety custard. It's worth the extra steps! Ingredients:
1 cup pecan pieces |
6 tablespoons butter |
1/4 teaspoon salt |
1 cup light corn syrup |
3/4 cup brown sugar |
2 tablespoons arrowroot |
2 tablespoons water, at room temperature |
2 teaspoons vanilla |
3 large eggs, at room temperature |
3 large egg yolks, at room temperature |
1 pie shell |
Directions:
1. Preheat the oven to 350 degrees F (177 degrees C).
2. Roast the pecan pieces on a baking sheet in the center of the oven for 8 minutes.
3. While the pecans are hot, stir in 2 tablespoons butter and 1/8 teaspoon salt.
4. Raise the oven temperature to 400 degrees F (204 degrees C).
5. Boil 1 cup corn syrup, 3/4 cup brown sugar, 4 tablespoons butter, and 1/8 teaspoon salt in a medium size, heavy saucepan on medium heat for 3 minutes.
6. Remove from the heat and let cool for 2 minutes.
7. Stir together the arrowroot and water in a small bowl.
8. Stir in 2 teaspoons vanilla.
9. Stir this mixture well into the hot syrup.
10. Stir the eggs and egg yolks together in a large bowl, then stir the hot syrup in a little at a time.
11. Sprinkle pecan pieces over prebaked crust.
12. Pour the filling over the pecans and bake in the lower third of the oven for 35 minutes.
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