The only way this pie could be better tasting is to serve it warm and top with a big scoop of vanilla ice cream. In some parts of the United States, pecan pie is a Thanksgiving tradition. Once you start eating the pie, it is very hard to stop!
Some historians credit the French, who settled in New Orleans, with the creation of this exceedingly sweet pie, while others claim that a Karo Corn Syrup executive’s wife invented the recipe herself in the hope of promoting and boosting sales of the new product at that time. The Pecan Pie has only been around for approximately 80 years.
Pastry for 9-inch one crust pie
1/3 cup butter, room temperature
3/4 cup firmly-packed brown sugar
1 cup light corn syrup
1 cup coarsely chopped pecans*
1/8 teaspoon salt
1 teaspoons pure vanilla extract
1/3 cup raisins (optional)
* I like to toast the pecans, before chopping, for more flavor.
Preheat oven to 375 degrees F. Prepare pie pastry. Try not to stretch the dough as you fit it into the pan as stretched dough shrinks when it is baked.
In a large bowl, cream butter until light and fluffy; gradually add brown sugar. Beat in eggs, one at a time, beating well after each addition. Add corn syrup, pecans, salt, and vanilla extract; stir until well blended. Stir in raisins (optional). Pour into pastry-line pie plate.
Bake approximately 40 to 50 minutes. Pecan pie is done at the first signs of solidity in the center of the pie (center should not shake). Shield the edges of the pie about halfway through the cooking time to prevent over-browning. The Pecan Pie is done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer. Remember that the pie continues to cook after it is removed from the oven. Do not over bake!
Remove from oven and cool (let the pie cool completely) on a wire rack before cutting and serving.
Makes 8 servings.
Variation Idea: Bourbon Pecan Pie - Add one tablespoon bourbon whiskey to the filling before baking.
Source: Photo from Lewis Pecan of Greenville, AL
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