Friday, May 20, 2005

pecan pie

(for a 10-inch tart shell, or an 8-inch pie shell)

4 eggs
¾ cup brown sugar
½ cup corn syrup
½ tsp salt
½ tsp vanilla
2 tbs unsalted butter
3 cups pecan halves

Whisk eggs, for about one minute, to break them up. In a medium saucepan over medium heat, heat brown sugar, corn syrup, salt, vanilla and butter until the sugar is completely dissolved (not grainy). Add to beaten eggs.

Arrange pecans into a baked tart or pie shell and pour sugar mixture over top. Place on a Silpat lined baking sheet and bake at 325 degrees for 30-40 minutes, until filling is set. Cool completely before serving.

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