Pecan Pie

Although I am not much of a dessert person, I do try to have something on hand for our parties – and a pecan pie seemed just right for our Kentucky Derby party this year.  Easy and it makes a pretty pie, too.  This comes from Smitten Kitchen.

pecanpie

  • 6 tablespoons unsalted butter
  • 1 cup packed dark brown sugar
  • 3/4 cup golden syrup (see Note up top)
  • A pinch or two of sea salt
  • 2 cups (225 grams) pecan halves
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon bourbon (optional)
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • Your favorite crust recipe

Spread pecans on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring once or twice so that they toast evenly. Set aside until needed. If you like smaller bits, you can chop them, or as shown here, chop half of them (although I usually leave them whole).

In medium saucepan, combine butter, brown sugar, golden syrup and pinch of salt. Bring to a simmer over medium heat and cook for 2 minutes, stirring. Remove from heat and stir in pecans, cider vinegar, vanilla and bourbon (if using). Pour into a bowl (so that it cools faster) and set the mixture aside to cool a little, about 5 to 10 minutes. Then, whisk in one egg at a time until combined. Pour mixture into prepared pie shell.

Bake: For 40 to 45 minutes. The pie is done with the edges are set and puffed slightly and the center is slightly firm to the touch but still has some jiggle to it. Cool on a rack. Serve slightly warm or room temperature.

 

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