HOMEMADE PECAN PIE
Ingredients:
1 (9-inch) pie prepared pie crust
1/2 stick butter
2 Tbsp of light corn syrup
1/3 cup light brown sugar, packed
1/3 cup dark brown sugar, packed
2 1/2 cups of pecan halves (not chopped)
2 large eggs, lightly beaten
Method:
Preheat the oven to 400 F degrees.
Place the pie crust into an 8-inch spring form pan and trim off any extra.
Place the pie crust in the refrigerator for 10 minutes.
Prick the crust with a fork and line the crust with parchment paper.
Place pie weights or dry beans onto the parchment paper to weigh it down.
Bake the crust 12 to 14 minutes or until just starting to brown.
Remove the weights or beans and bake an additional 5 minutes.
Remove the crust from the oven. Remove the weights and parchment and set the crust aside for the moment.
Reduce the temperature of the oven to 325 F degrees.
In a saucepan, place the butter and syrup.
Place the saucepan over a low flam.
Cook for 3 minutes, stirring constantly, until the butter is completely melted.
Remove the pan from the heat.
Stir in both types of brown sugar.
Fold in the pecans.
Add th eeggs.
Stir until well combined.
Pour the mixture into the prepared pie crust.
Bake 35 minutes or until the filling is set in the center.
Remove from the oven and let cool on a wire rack for at least an hour. Warning: Pies such as this with a high sugar content can easily burn mouths.
To serve: Serve as is or with a dollop of whipped cream.
To freeze: Cool completely before wrapping and freezing in slices. Or freeze the whole pie.
To serve after freezing:
Whole pie: Serve at room temperature, or heat from frozen in a preheated 325F degree oven for 25 minutes.
If you warm the pie, let it set for 10 minutes before slicing. Be careful, as the high sugar content can make this pie very hot and it can burn young mouths.
Or defrost the pie in the refrigerator overnight.
Makes 6 servings
If you like pecan pie, you will love this tasty but lower calorie version of this Southern favorite.
If you are in a real hurry to throw this pie together, substitute a jar of caramel topping for the butter, syrup and brown sugars. If you are using the topping, then reduce your baking time to 20 minutes or until it looks set. Do not overcook.
Cooking Time: About 1 hour for the crust, filling and complete pie
Post-freezing time: Thaw overnight or heat from frozen about 20 minutes.