Monday, December 19, 2011

Thanksgiving Pecan Pie

Yes, yes, I'm behind on the pie posting. Here's the kickoff to a holiday pie slam before Christmas. There's at least three more posts coming before Santa slides down the chimney, so stay tuned while I play catch up yet again. I made this pie for my dad and stepmom when they came to visit for Thanksgiving. They may have a different favorite pie, but they always have this one around at their place for Thanksgiving, so I thought I'd follow suit. I goofed up slightly on the syrup quantities in the last recipe for this that I posted. Using those quantities, the pie comes about a bit too sweet for my liking. Here's the corrected version:

Perfect Pecan Pie
6 T. unsalted butter
1 c. light brown sugar, lightly packed
1/2 c. brown rice syrup
1/8 c. real maple syrup
1/8 c. good quality honey
2 teaspoon pure vanilla extract
1/2 t. grated orange zest
1/4 t. salt
3 large eggs
2 c. pecan halves (1/2 pound)

Preheat oven to 350F. Roll out crust dough and line pie dish. Prick dough all over with a fork and stick in the freezer for about 10 minutes while you prepare the filling. In a large bowl, lightly beat the eggs. Melt butter in a medium saucepan over medium heat. Whisk in brown sugar until smooth. Remove from heat and whisk in sorghum, honey, syrup, vanilla, zest, and salt. Whisk syrup mixture into eggs. Pour pecans into pie shell. Pour liquid mixture over. Bake at 350F for about 50 minutes. Pie is done when filling is set and crust is golden brown. Enjoy!

Current Pie Tally: 67


Julie said...

Update on my search for sorghum: I checked the Whole Foods near me and they don't have it--maybe it was sold out for the holidays? I'm hoping to remember to look next time I go to MOM's.

The Pie Princess of Madison, WI said...

I asked at our old Whole Foods and they said I'd have to special order it. I guess I could consider doing that, though the rice syrup is a pretty good substitute.