Pecan Pie

A few weeks ago we were in Cardston having lunch and one of the dessert choices was pecan pie. They also had eggnog flavored ice cream which given the time of year sounded very appealing. The ice cream won out so I decided I would try my hand at making pecan pie when I got home. I bought pecans on the way home hoping I had everything else I needed at home as I have never made pecan pie before. It took a while to bake but it worked!!! Yummy. This is the recipe I used.

No Name Pecan Pie

8 tablespoons unsalted butter, divided use

1 cup light corn syrup

1 cup granulated sugar

1 cup pecan pieces

3 large eggs, lightly beaten

1/4 teaspoon salt

1 1/2 teaspoons vanilla

3/4 cup untoasted pecan halves

1 unbaked pie shell, 9 inch

In a heavy saucepan, combine 2 tablespoons of the butter, corn syrup and sugar. Bring to a boil. Cook at a gentle boil, stirring often, until it reaches 240 degrees on a candy thermometer. Remove from heat and let mixture cool for 30 minutes – it should cool down into a gel-like consistency.

Meanwhile, in a large skillet, combine remaining 6 tablespoons butter and chopped pecans. Cook pecans and butter together over medium heat, stirring often, until butter begins to brown. Remove skillet from heat and allow pecans/butter mixture to cool.

Transfer cooled corn syrup mixture to a mixing bowl. Mix in eggs, salt, vanilla and pecan/butter mixture. Pour mixture into an unbaked pie shell.  Arrange the untoasted pecan halves around perimeter of pie.

Bake in a preheated oven at 400 degrees F. for 12 minutes.

Reduce heat to 325 degrees F. and bake for an additional 35 minutes.