PECAN PIE
One 9-inch single-crust pie
This pie has a mild, sweet, buttery flavor. For a dark pecan pie with caramel notes, use light or dark brown sugar and dark corn syrup. We have also substituted sorghum syrup or maple syrup for part of the corn syrup with very good results. For even more flavor, brown the butter before adding to the filling (see the instructions in Brown Butter). If you are not a traditionalist, black walnuts instead of pecans make a piquant substitution.
Line a 9-inch pie pan, preferably glass, with:
- ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe Pat-in-the-Pan Butter Dough
Bake the crust as directed in About Blind Baking Crusts or About Pat-in-the-Pan Crusts. After removing the pie weights, if using, or a few minutes before the crust is baked, glaze the crust with:
- 1 large egg yolk, beaten
Return the crust to the oven until golden brown, 5 to 8 minutes. Reduce the oven temperature to 375°F if necessary. Position a rack in the center of the oven.
Whisk in a large bowl until blended:
- 4 large eggs
- 1 cup sugar (200g) or packed brown sugar (230g) or a combination
- ¾ cup (260g) light corn syrup or golden syrup
- 5 tablespoons (70g) unsalted butter, melted
- 1 teaspoon vanilla or up to 3 tablespoons bourbon or dark rum
- ½ teaspoon salt
Stir in:
- 2 cups pecans, toasted
Pour the filling into the pie crust. Bake until the edges are firm and the center seems set but quivery, like gelatin, when the pan is nudged, 35 to 40 minutes. Let cool on a rack for at least 1 ½ hours.
Serve warm or at room temperature. The pie can be stored in the refrigerator for up to 2 days, but let come to room temperature or warm in a 275°F oven for 15 minutes before serving.