Food & Drink

November 23, 2013

Thanksgiving Recipe: The Best Pecan Pie

Earlier this year I was on the hunt for a pecan pie recipe, for some reason its hard to find the right one that actually comes out the way it should. I came across Gimme Some Oven food blog and her Grandmother’s recipe for “The Best Pecan Pie”. I couldn’t resist, I had to give it a whirl. Yes the pie is very good, but what I think sends this pie over the top is the author’s prologue about her Grandmother. Ali’s heartfelt forward about her Grandmother is like anything else that has a story or an experience attached to it; it gives you a connection, it what makes it great, it makes you want to have the same experience too.

Ali’s Grandmother’s Pecan Pie Recipe is below, but I encourage you to visit Gimme Some Oven and read Ali’s introduction as well as taking a look at her gorgeous photos of the pecan pie. Oh and that crust….mine did not look like Ali’s at all, on any of the three times I made the pie but it sure did taste good; in this case don’t worry about judging a book by its cover, if you’re not an expert at making pie crust don’t worry it will taste so good you won’t even notice.

Gimme Some Oven's Pecan-Pie

Gimme Some Oven’s Pecan-Pie

Gimme Some Oven’s Pecan Pie

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: About 12-16 slices

Ingredients

  • pie crust, partially pre-baked (learn more in this post on How To Make A Pie Crust)
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 4 eggs, beaten
  • 1/2 cup (1 stick) salted butter
  • 2 cups pecans (plus extras to line the top, if desired)

Method

Partially pre-bake a pie crust in a 9-inch pie pan according to instructions, then heat oven to 350 degrees F.

In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth.

Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Stir in chopped pecans, then pour filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.

Bake for about 50-60 minutes, or until the filling is set. If the edges of the crust begin to turn too brown, briefly remove the pie from the oven and cover the crust with a pie crust shield or loosely wrap with aluminum foil, then return to the oven. Once the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing.


Follow South Florida Food and Wine on Google+








 
 

 
redwine

SommCon® is seeking speakers for November 2017 conference

SommCon® , Southern California’s leading conference and educational summit for wine, beer and spirit industry professionals and serious enthusiasts is currently seeking qualified speakers for the 2017 educational progra...
by SFLFoodandWine Editor
0

 
 
Oakland Park Music & Food Trucks on Main Street

SOUTH FLORIDA LIVE MUSIC: Tom Jackson Band at Oakland Park Music on Main Street March 24th

Oakland Park Music & Food Trucks on Main Street concert series are held at Oakland Park City Hall. This month, the free community event will host Tom Jackson Band on Friday, March 24th. Jackson and his band will bring their...
by SFLFoodandWine Editor
0

 
 
Champagne

db Bistro Moderne Miami Hosts Champagne Pommery Dinner

db Bistro Moderne Miami’s newly appointed Sommelier, Haunah Klein, celebrates the launch of the restaurant’s 2017 wine dinner series with a Champagne Pommery event on Wednesday, March 15th at 7PM. The dinn...
by SFLFoodandWine Editor
0

 

 
Point Royal Raw Bar Selections

Geoffrey Zakarian’s Point Royal at The Diplomat Beach Resort

Point Royal is a Coastal American restaurant and bar by celebrity chef Geoffrey Zakarian. Known for putting together modern relevant restaurants, Zakarian created Point Royal exclusively for The Diplomat Beach Resort. With a mo...
by SFLFoodandWine Editor
0

 



0 Comments


Be the first to comment!


Leave a Reply

Your email address will not be published. Required fields are marked *

*

CAPTCHA

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>