Pecan Pie (from “Spago Desserts” by Mary Bergin and Judy
Gethers)
Ingredients
1 Pie Crust (they offer a recipe, but I use store-bought
crusts – usually the Pillsbury refrigerated crust)
3 T unsalted butter, cut into small pieces
1 vanilla bean, split lengthwise
1 and 1/3 cups light corn syrup
2/3 cup light brown sugar
1 whole egg and 3 egg yolks
1 T Frangelico or brandy (I use Godiva chocolate liqueur
instead and use more than 1T)
¼ pound chopped pecans
¾ pound pecan halves
Preparation
1. Preheat oven to 375 degrees, with rack in middle of
oven. Lightly butter pie pan (they call
for tart pan, but I use a traditional pie pan).
2. Line pie pan and refrigerate for 30 minutes or until
needed.
3. Make the filling: Melt butter in a small skillet with vanilla
bean and its scrapings. Cook until
butter turns brown and has a nutty aroma – about 5 minutes. Watch carefully to prevent burning. Remove vanilla bean pod pieces (leaving the
scrapings) and transfer into medium mixing bowl. Add corn syrup, sugar, whole egg, egg yolks
and liqueur. Whisk until well
combined. Refrigerate, covered, until
needed.
4. Assemble: Spread the chopped pecans over the bottom of
the pie shell. Then, arrange the pecan
halves in concentric circles, starting at the edge of the pan. Place pecans very close together, round side
up, until the entire surface is covered.
Then, slowly and carefully, ladle in the filling.
5. Bake: Bake the pie
for 50-60 minutes, or until firm to the touch.
(Probably good to check it after 40 or 45 minutes.) I would suggest covering the crust edges with
aluminum foil until the last 10 or 15 minutes of baking to avoid overcooking /
burning.
Let cool and enjoy! (Will post picture next time I make it!)
Ginger
