Nutty Pecan Pie
This recipe won first prize in the 2013 Very Official Thanksgiving Dinner Pecan Pie Tasting Contest. In other words, we made two pecan pies using different recipes, and most of the guests who tasted both pies liked this version better. This recipe is really quite good, and very nutty.
Preheat oven to 350°F.
In a medium bowl, carefully beat together the eggs, just until they are well beaten. Add the light and dark corn syrups, brown sugar, butter, salt and the ground pecans. (It's very easy to do this by hand, but you can use a hand mixer if you are careful to use a low speed and try to keep air from being incorporated into the mixture.)
Spread the quartered (or roughly chopped) pecans in the bottom of a cold pie crust. Pour syrup mixture over the top of the chopped pecans. Then arrange the pecan halves on top of the pie. Start a circle of pecans right at the crust, and just lay the pecans around in several circles, working to the center of the pie until you reach the middle.
Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for at least one hour before serving. If you want to avoid excessive browning on the nuts, cover the pie with foil after about 45 minutes.
Melinda's Notes: The carefully arranged pecans on the top of the pie serve two purposes. They are gorgeous to look at, but they also make it easier to slice the pie, since the nuts are arranged in concentric circles, and you can slice between the nuts better. It really only takes about 3 or 4 minutes to slap those pecans on the pie and make it look really impressive.
Also, I don't usually have dark corn syrup, and I won't measure out corn syrup in a measuring spoon if I don't have to, so I combined the amounts for both types of corn syrup and just poured light corn syrup into a cup measure until the level was about halfway between the 3/4 mark and the 1 cup mark. Close enough!
Nutty Pecan Pie
1 unbaked pie crust, refrigerated or frozen
3 eggs
3/4 cup light corn syrup
2 Tb. dark corn syrup
3/4 cup light brown sugar
3 Tb. butter, melted
1/4 tsp. salt
1/2 cup pecans, finely crushed
1 cup pecans, quartered
1 cup pecan halves
In a medium bowl, carefully beat together the eggs, just until they are well beaten. Add the light and dark corn syrups, brown sugar, butter, salt and the ground pecans. (It's very easy to do this by hand, but you can use a hand mixer if you are careful to use a low speed and try to keep air from being incorporated into the mixture.)
Spread the quartered (or roughly chopped) pecans in the bottom of a cold pie crust. Pour syrup mixture over the top of the chopped pecans. Then arrange the pecan halves on top of the pie. Start a circle of pecans right at the crust, and just lay the pecans around in several circles, working to the center of the pie until you reach the middle.
Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for at least one hour before serving. If you want to avoid excessive browning on the nuts, cover the pie with foil after about 45 minutes.
Melinda's Notes: The carefully arranged pecans on the top of the pie serve two purposes. They are gorgeous to look at, but they also make it easier to slice the pie, since the nuts are arranged in concentric circles, and you can slice between the nuts better. It really only takes about 3 or 4 minutes to slap those pecans on the pie and make it look really impressive.
Also, I don't usually have dark corn syrup, and I won't measure out corn syrup in a measuring spoon if I don't have to, so I combined the amounts for both types of corn syrup and just poured light corn syrup into a cup measure until the level was about halfway between the 3/4 mark and the 1 cup mark. Close enough!
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