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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is Rose Levy Beranbaum's Pecan Pie recipe. I like it because it uses Lyle's Golden Syrup instead of corn syrup - I think Golden Syrup has a better flavor than corn syrup. Golden syrup is extremely thick & sticky, so when measuring I recommend using a metal measuring cup and heating it by running it under hot water before pouring the syrup into it. This way not as much of the syrup will stick to the cup when you try to pour it out. You can also heat up the bottle or tin the syrup comes in by placing it in a pan of hot water for a few minutes before measuring - this will make the syrup thinner & it will pour more easily. Use your favorite pie crust with this recipe - if you like you can just use the pre-made ones they sell in the dairy case. Ingredients:
1 pie crust, pre-baked |
1 1/2 cups pecan halves |
4 egg yolks |
1/2 cup lyle's golden syrup |
1/2 cup light brown sugar |
4 tablespoons unsalted butter, softened |
1/4 cup heavy cream |
1/8 teaspoon salt |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees.
2. Place the pecans in the baked crust.
3. In a medium, heavy-bottomed saucepan, combine egg yolks, golden syrup, brown sugar, butter, cream & salt. Cook over moderately low heat, stirring constantly & WITHOUT letting the mixture boil for 7 to 10 minutes until the mixture begins to thicken slightly (160 degrees F on a candy thermometer).
4. Remove from the heat & stir in the vanilla.
5. Pour the filling over the pecans in the pie shell and place a foil ring around the top of the crust to prevent overbrowning.
6. Bake at 350 for 20 minutes or until filling is puffed & golden and just beginning to bubble around the edges. Filling will shimmy slightly when moved.
7. Cool completely on a rack, about 45 minutes, before unmolding.
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