I had pecan pie requested for Thanksgiving. My son is not a picky eater, nor is he a sweets eater, but once or twice a year, he does indulge, and Pecan Pie is one of his favorites. This recipe is my own, and is a combination of about 4 different recipes. I will say, I was lazy today, and used Pillsbury Refrigerated Pie Crust instead of making my own crust, though, as I learned from my mom, there are 3 tricks to pie crust-Crisco, ice cold water and refrigerating it before rolling it out. I also used a 10″ tart pan with removable bottom, rather than a 9″ pie plate.
- 2 Pillsbury Pie Crusts (if topping is desired)
- 3 large eggs, beaten
- 1/2C table sugar
- 3 tbsp. dark brown sugar, packed
- 6 oz. golden syrup (available in some grocery stores)
- 1/4 tsp. kosher salt
- 4 tbsp. melted butter
- 1 tsp. vanilla
- 1 tbsp. Southern Comfort OR Bourbon OR Dark rum (not spiced) — May be omitted entirely, if desired
- 1 heaping cup of chopped pecans + more whole for topping, if desired
Preheat oven to 350 degrees and make sure the oven rack is in the middle.
Remove 1 pie crust and roll it out on a flat surface. Slide the center insert of the tart pan, under the crust and gently fold the edge in. Place the center back into the pan and using your thumbs, press the crust into the edges. Make sure you don’t break the crust. Crust is very pliable and you only need about 1/3 of the other crust, so if you need to cut and paste the crust, go for it. When it’s baked, no one will notice.
Take the chopped nuts and spread them out on the bottom of the tart pan. You don’t want them heaped up, but you do want them spread out evenly. Add or take out to adjust the nuts.
In a mixing bowl, break the 3 eggs and beat with a whisk. Then add the sugars, golden syrup, salt, vanilla, Southern Comfort if using, and melted butter. Mix really well until it is all blended, then carefully pour it into the tart shell.
Now cover the entire pan loosely with foil, and carefully, so as to not dislodge the bottom of the pan, place the tart pan into the oven, on the middle shelf, and bake the pie, setting the timer for 20 minutes.
While the pie is beginning to bake, roll out the 2nd pie crust and using cookie cutters or freehand with a paring knife, cut out 3 or 4 leaf shapes, and set aside about 24 pecan halves, so they are ready for you.
When the time goes off, pull out the rack but leave the pie where it is. Working quickly, lay the pecans all the way around the rim of the pan, then place the pie crust leaves in the middle in a pretty design, and put the pie back in the oven, uncovered, for an additional 20 minutes.
When the time goes off, look at the pie again. Some pecan pie recipes say it should be jiggly in the middle and check the pie by using a thermometer, however, I believe it should be much firmer before taking it out. Depending on your oven, your pie may be done. I put mine back in for an additional 10 minutes until the crust was toasty brown and the pie was not at all liquidy.After the pie is cool, I will remove it from the rim and place the pie on a serving plate. I will then freeze it for about 2 hours. Then, using a sharp carving knife, I will cut it into 12 pieces, put it back together and refreeze. It will stay frozen until Thursday morning, when I will take it out of the freezer and let it come to room temp.
This year we are serving it with a choice of Green Tea Ginger Gelato or Vanilla Ice cream, though it is great by itself, sprinkled with 10x (confectioner’s sugar) or topped with whipped cream.
And BTW, my house smells wonderful right now!!!