Recipe: Old-Fashioned Pecan Pie

I think pecan pie is one of those fortunate things that's kind of difficult to mess up. Sure, we've all had that one that was a little too sweet and a little too gooey, but that was probably for lack of common sense on the part of the baker more than the fault of the pie. (No offense if you've been that person.)

The recipe I've used the past few times I've made pecan pie is from the Epicurious website and it makes one delicious pie. Or two, if you double it like I did last weekend. I didn't have oranges to zest, but I can imagine that would be a delightful, subtle addition. My own addition came in the form of bourbon - I added 2 tablespoons. (Bourbon is SO good to cook/bake with.)

Old Fashioned Pecan Pie (Epicurious):

• Pastry dough (I just used frozen crusts.)
• 3/4 stick unsalted butter
• 1 1/4 cups packed light brown sugar
• 3/4 cup light corn syrup
• 2 teaspoon pure vanilla extract
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon salt
• 3 large eggs
• 2 cups pecan halves (1/2 pound)
• 
  

• Accompaniment: whipped cream or vanilla ice cream

Preparation:

• Preheat oven to 350°F with a baking sheet on middle rack.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).

Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.

Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

For the simplicity of the process, it sure is a rewarding result! Enjoy!