Lea has been after me to visit Charleston, and we will go, but I thought it might be nice to bring a little Charleston home.
Thank you again Beth Mueller for an amazing recipe. This is the best pecan pie I have ever tasted, and the first time I have ever made one. Many are too sweet, this one is perfect with a nicely pronounced pecan flavor. Also, I don’t think you need to say “Southern Pecan Pie” because that’s the only kind. IMHO
Beth makes some important points about it, and I had a great time making it and using my new air fryer to bake it.
I must say that the homemade crust was also special, though you can use store bought or perhaps gram cracker, I suppose.
Here is Beth’s recipe and then below is what I did. I followed her recipe to the letter, with the exception of the crust.
1 - 8” or 9” False Bottom Tart Pan
You can use store bought crust, or use this amazing Pâte Brisée (a slightly sweet pie crust with egg)
1 cup dark corn syrup
¾ cup light brown sugar
3 tablespoons butter salted preferred
1 teaspoon vanilla
3 eggs lightly beaten
1 cup pecans
Make the pie crust and let it sit in the fridge for an hour before rolling it out
Mix the corn syrup and the brown sugar and melt it in a sauce pan. This happens quicker than you think, so keep an eye on it.
Let the sugar mixture cool for at least ten minutes
Stir in the vanilla and butter and blend it.
Beat the eggs in a separate bowl and then add the pecans
Roll out the dough and fit it into the tart pan
Mix the sugar mixture with the eggs and pecans.
Pour the filling into the pie tart – it should fit perfectly – you’ll see on the video.
Bake at 375 for 20 minutes, then reduce the temperature to 350
In my case, it baked for nearly an hour as I tested, every 15 minutes, the center of the pie temperature until it reached 200
Let the pie cool for 2 hours
Enjoy heaven.
Kiss yourself for making deliciousness
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