Thursday, March 23, 2006
Newt's 2008 Pecan Pie
I received this brilliant Georgia recipe directly from one of my personal heroes who will have to remain nameless. Again, this is not an ordinary pie, or I wouldn't share it with you. it is an extraordinary recipe that could dislodge other pies to make it into your final four. You should hurry up and make this before winter is over and we have to start moving into the spring and summer pies.
Newt's 2008 Pecan Pie
Make a pie crust and bake in 375 degree oven until light golden brown. Use foil and pie weights for the first 15 minutes if you care to be fussy. Just watch it closely and pull it out just as it begins to brown.
6 tblsp unsalted butter, cut into 1 inch pieces
1 cup packed dark brown sugar
1/2 tsp salt
3 large eggs
3/4 cup light corn syrup
1 tblsp vanilla
2 cups pecans, lightly toasted and chopped into small pieces
Melt butter in medium heatproof bowl set in a skillet of water set to simmer. Remove bowl from skillet, stir in sugar and salt until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water, stir until mixture is shiny and hot to touch, about 130 degrees on instant-read thermometer. Remove from heat, stir in pecans.
As soon as pie shell comes out of oven, decrease oven temperature to 275 degrees. Pour pecan mixture into hot pie shell. Bake on middle rack until pie looks set and yet soft, like gelatin, when gently pressed with back of spoon, 50-60 minutes. Transfer to rack and let cool as long as your able to resist.
