Very traditional Thanksgiving pie after pumpkin. Some folks find this way too sweet. Jenn had never tried it until she met Lars. She occasionally insists on trying other pecan pie recipes that include bourbon or dark stout beer and chocolate, but for a good basic pecan pie, this is the go-to recipe.
Preheat oven to 175
Prep 1 unbaked pie shell
Combine in saucepan:
225 ml sugar
175 ml dark corn syrup or molasses
175 ml light corn syrup
Boil sugar and corn syrups together for 2-3 minutes. Set aside to cool slightly.
In a large bowl, beat:
4 eggs
Lightly beat eggs. Very slowly pour syrup mixture into the eggs stirring constantly.
If syrup is too hot when added to the eggs, eggs will congeal. If this happens, strain the mixture to make sure it is smooth and lump free.
Stir in:
60 ml butter
7 ml vanilla
Depending on your style preference:
A) arrange 350 ml pecan halves in bottom of pie shell into a beautiful work of artistry that everyone will rave about.
B) add 350 ml chopped pecans to syrup mixture.
Gently pour syrup into pie shell.
Bake at 175 for 45-60 minutes or until set.