Pecan Pie
I'm back from visiting the family and just starting to catch up on everyone's posts! While I'm doing that I thought that I'd show off my pecan pie. *g* It's a classic style pecan pie and the leftovers are sitting in my refrigerator calling me right now. They have to wait until we eat dinner though!
But, oooh! Before I get there, I'll tell you the BIGGEST hit of the evening: brie baked in puff pastry and covered with fig/hazelnut jam (though any jam or jam/nut combo would do fine). It was devoured in about 5 minutes at the most and we have been strongly requested to have it again next year. And, as it's incredibly easy, I think we will! Basically, you take one sheet of puff pastry, thaw it, and roll it out just a bit on a well floured surface. Cut top rind off a small round of brie and place in middle of pastry. Spread jam over top. Brush egg over the edges of the pastry and fold it up. Bake at around 375 until golden brown -- about 20-25 minutes. Serve with crackers and stand back as it disappears. Or get right in there and snag some for yourself. :D
Onto the pecan pie! I have a pretty picture and the recipe for you.
Pecan Pie
Pecan Pie
Chop the toasted pecans by hand for the best texture: a food processor will grind them too small. The filling should be added to the pie shell right after it comes out of the oven. Therefore, start making the filling right after the crust goes into the oven. I also found it very helpful to set out all my filling ingredients ready to go before I started. (As in measure out the brown sugar and sprinkle the salt on top since they go in together. Then another bowl for the eggs since they go in next and so on.)
1 9-inch pie crust
6 tbsp unsalted butter , cut into 1-inch pieces
1 c (7 ounces) packed dark brown sugar
1/2 tsp table salt
3 lg eggs
3/4 c light corn syrup
1 tbsp vanilla extract
2 c whole pecans (8 ounces), toasted and chopped
FOR THE CRUST: Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges.
Place oven rack in center position and heat to 400F.
Chill shell until firm, 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 rim. Add pie weights if you have them (or dried beans if you don't) to the bottom of the pan.
Bake until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven.
Lower oven temperature to 275F.
FOR THE FILLING: While crust is baking, melt butter in a medium heatproof bowl set in a pan of water maintained at just below simmer. Remove bowl from pan; mix in sugar and salt with a spoon until butter is absorbed. Stir in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
Pour mixture into warm shell and bake until center feels set yet soft when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.
But, oooh! Before I get there, I'll tell you the BIGGEST hit of the evening: brie baked in puff pastry and covered with fig/hazelnut jam (though any jam or jam/nut combo would do fine). It was devoured in about 5 minutes at the most and we have been strongly requested to have it again next year. And, as it's incredibly easy, I think we will! Basically, you take one sheet of puff pastry, thaw it, and roll it out just a bit on a well floured surface. Cut top rind off a small round of brie and place in middle of pastry. Spread jam over top. Brush egg over the edges of the pastry and fold it up. Bake at around 375 until golden brown -- about 20-25 minutes. Serve with crackers and stand back as it disappears. Or get right in there and snag some for yourself. :D
Onto the pecan pie! I have a pretty picture and the recipe for you.
Pecan Pie
Pecan Pie
Chop the toasted pecans by hand for the best texture: a food processor will grind them too small. The filling should be added to the pie shell right after it comes out of the oven. Therefore, start making the filling right after the crust goes into the oven. I also found it very helpful to set out all my filling ingredients ready to go before I started. (As in measure out the brown sugar and sprinkle the salt on top since they go in together. Then another bowl for the eggs since they go in next and so on.)
1 9-inch pie crust
6 tbsp unsalted butter , cut into 1-inch pieces
1 c (7 ounces) packed dark brown sugar
1/2 tsp table salt
3 lg eggs
3/4 c light corn syrup
1 tbsp vanilla extract
2 c whole pecans (8 ounces), toasted and chopped
FOR THE CRUST: Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges.
Place oven rack in center position and heat to 400F.
Chill shell until firm, 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 rim. Add pie weights if you have them (or dried beans if you don't) to the bottom of the pan.
Bake until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven.
Lower oven temperature to 275F.
FOR THE FILLING: While crust is baking, melt butter in a medium heatproof bowl set in a pan of water maintained at just below simmer. Remove bowl from pan; mix in sugar and salt with a spoon until butter is absorbed. Stir in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
Pour mixture into warm shell and bake until center feels set yet soft when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.