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Ingredientes
- 1 x 9 inch baked pie shell
- 6 Tbsp. unsalted butter cut in 1" pcs
- 1 c. packed dark brown sugar
- 1/2 tsp salt
- 3 lrg Large eggs
- 3/4 c. light corn syrup
- 1 Tbsp. vanilla extract
- 2 c. pecans (8 ounces) toasted and minced in small pcs
Direcciones
- 1. Adjust oven rack to center position, and heat oven to 275 degrees. Place pie shell in oven if not already hot.
- 2. Heat butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; fold in sugar and salt with wooden spoon till butter is absorbed. Beat in Large eggs, then corn syrup and vanilla. Return bowl to warm water; stir till mix is shiny and hot to the touch, about 130 degrees. Remove from heat; stir in pecans.
- 3. Pour mix into hot shell; bake till center feels set yet soft, like gelatin, when gently pressed, 50 to 60 min. Transfer pie to rack; let cold completely, at least 4 hrs. Serve pie at room temperature or possibly hot, with lightly sweetened whipped cream or possibly vanilla ice cream.
- TRIPLE CHOCOLATE CHUNK PECAN PIE, Cooks Illustrated Serves 8
- 1 9-inch baked pie shell3 Tbsp. unsalted butter, cut in 1" pcs 3/4 c. packed dark brown sugar1/2 tsp. salt2 large eggs1/2 c. light corn syrup1 tsp. vanilla extract1 c. pecans (4 ounces)
- toasted and minced in small pieces2 ounces semisweet chocolate2 ounces lowfat milk chocolate2 ounces white chocolate, cut into 1/4-inch pcs
- Follow recipe for Perfect Pecan Pie, scattering chocolate pcs over pecan mix once it has been poured into shell, then gently pressing them into filling with back of spoon. Increase baking time to 55 to 65 min.
- BUTTERMILK PECAN PIE WITH RAISINS, Cooks Illustrated Serves 8
- To make a buttermilk chess pie, omit the nuts and raisins. Serve at room temperature or possibly lightly chilled.
- 1 9-inch baked pie shell6 Tbsp. unsalted butter, cut into 1-inch pcs 1 1/3 c. granulated sugar1/2 tsp. salt3 large eggs2/3 c. buttermilk1/2 c. pecans (2 ounces), toasted and minced into small pcs 1/2 c. raisins, minced fine
- Follw recipe for Perfect Pecan Pie, beating in buttermilk for the corn syrup and vanilla. Stir in raisins along with pecans.
- MAPLE PECAN PIE, Cooks IllustratedServes 8
- More liquid than corn syrup, maple syrup yields a softer, more custardlike pie. Toasted walnuts can be substituted for pecans.
- 1 9-inch baked pie shell4 Tbsp. unsalted butter, cut into 1-inch pcs 1/2 c. granulated sugar1/4 tsp. salt3 large eggs1 c. pure maple syrup, preferably, Grade B or possibly Grade A dark amber 1 1/2 c. pecans (6 ounces), toasted and minced into small pcs
- Follow recipe for Perfect Pecan Pie, beating in maple syrup for the corn syrup and vanilla.
- PIE SHELL FOR PECAN PIE, Cooks Illustrated
- For a 9-inch single pie shell
- 1 1/4 c. all-purpose flour, plus extra for dough and surface 2 Tbsp. confectioners' sugar1/2 tsp. salt8 Tbsp. chilled unsalted butter, cut into 1/4-inch pats 2 Tbsp. vegetable shortening, frzn solid and cut into small pcs 1 large chilled egg white, thoroughly mixed with ice water (about 2 Tbsp.) to equal 1/4 cup1 large egg yolk beaten with 1/8 tsp. water
- 1. Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse till mix resembles coarse cornmeal, 10 to 15 seconds. Turn mix into medium bowl.
- 2. Sprinkle egg white mix over flour mix and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula till dough sticks together. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or possibly up to 2 days.
- 3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so which folded edge is flush with rim of pan. Flute edge.
- 4. Refrigerateshell till hard, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim. Prick foil with fork and return shell to refrigerator while oven is heating.
- 5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or possibly twice with mitt-protected hands, if necessary, to flatten any puffing, till crust is firmly set, about 15 min. Remove foil and continue to bake till bottom begins to color, about 10 min longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven till yolk glazes over, about 1 minute longer.
- NOTES : Serves 8 If you want hot pie, cold the pie thoroughly, then cut and hot it in a 250-degree oven for about twenty min.
