TheHubby never really liked my pecan pie. He preferred the one from the local bakery. To me the pies tasted the same. :\ But THIS pie, he eats.
Amazingly, it uses only 2 eggs, less sugar and no added butter or margarine, less ingredients than any other non-diet recipe I've seen, yet tastes better. In Bartlett's, this recipe is given as evidence to prove true the statement "less is more." ;)
Unfortunately, I can't make a decent pie crust to save my life. So I'm forced to buy ready-to-bake. So many frozen pie shells out there contain lard. :P Oronoque is kosher-parve, but there are probably others available. For this recipe, I recommend their deep-dish variety.
Pie crusts seem to brown too fast in my oven, so if this always happens to you, Tip Alert -- cover edges with aluminum foil or the rim cut from a disposable pie tin after about 20 minutes to prevent burnt edges.
Instead of a toothpick (or my "famous" cake tester), use a table knife to test for doneness. For me anyway, undercooked filling sticks better to a larger blade than a thin tester, thus giving a truer reading.
I'll be making pecan pie, among other goodies, next week. But in order to get this recipe out in time to convince you of its out-of-this-world goodness, I present it now sans photos. You're welcome!
adapted from Dohmann Pecan Farms
Yield: one 9-inch pie (8 servings)
1 9-inch deep dish pie crust (home-made or store-bought), defrosted if frozen
1-1/4 cups pecans halves
2 large eggs
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/4 cup granulated sugar
2 Tbl. unbleached flour
1/4 tsp. salt
1 tsp. vanilla extract
Preheat oven to 375F. Spread pecans in unbaked 9-inch pie shell.
In a 1 quart measuring cup or mixing bowl, lightly beat eggs. Mix in remaining ingredients. Pour mixture evenly over pecans.
Bake at 375 deg F. for 40 to 50 minutes or until a knife inserted halfway between the center and the edge comes out clean. The center will still be a little bit soft (it will firm up as it cools) so do not test the center.
Cool on rack. Serve warm or room temperature. Store, covered, at room temperature.