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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Recipe from Cook's Illustrated Ingredients:
6 tablespoons unsalted butter, cut into 1 inch pieces |
1 cup packed dark brown sugar |
1/2 teaspoon salt |
3 large eggs |
3/4 cup light corn syrup |
1 tablespoon vanilla extract |
2 cups pecans, toasted and chopped into small pieces |
Directions:
1. Make a partially baked pie crust.
2. Melt butter in a medium heatproof bowl and set in a skillet or water maintained at just below a simmer.
3. Remove the bowl, stir in sgar and salt with a wooden spoon until the butter is absorbed.
4. Beat in eggs, then the corn syrup and vanilla.
5. Return bowl to water; stir until the mixture is shiny and hot to the touch (about 130 degrees).
6. Remove from heat, stir in the pecans.
7. As soon as the pie shell comes out of the oven, decrease temperature to 275. Pour pecan mixture into hot shell.
8. Bake on the middle rack until the pie looks set but soft, like gelatin, when gently pressed with the back of a spoon, 50 - 60 minutes.
9. Transfer to a rack and cool completely.
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