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Pecan Pie to Die For-- and it is “easy as pie”.

 

After considerable research involving several recipes for this consummate Southern delight, I have found  one that accomplishes all would wish in this most divine of confections.

 

The problem with some recipes is that they produce a pie that does not set up well, that is, it remains a bit--or more than a bit-- gooey and fluid even on standing until it reaches room temperature.  A pie, pecan or otherwise, should be sufficiently firm as to be reasonably separable into distinct wedges, leaving little or no residue in the pie pan at the site of extraction. This recipe accomplishes this objective in fine fashion.  A recipe for pecan pie should be simple, requiring few ingredients and a minimal burden in preparation.  Again, this one performs flawlessly. Finally, even with the above standards satisfied, the pie should be ecstatically delicious, which this one decidedly is.

 

Here is the formula for Contendah’s favorite pecan pie recipe:

 

1       9-inch uncooked pie shell

2      6 Tablespoons unsalted butter (NO MARGERINE ALLOWED, under penalty for culinary heresy)

3        1 cup light corn syrup (or 1/2 light/1/2 dark--either way works well)

4        ¾ cup granulated sugar

5        3 large eggs

6        1 teaspoon vanilla extract

7         1/2  teaspoon salt

8        2 cups pecans--halves or chopped; I prefer halves.  Recipe calls for 2 cups, but I find that about 1 and ½ cups does the job.

 

Heat oven to 350 degrees.  In two-quart saucepan heat butter, corn syrup, and sugar over medium heat until butter is melted

 

In medium bowl, whisk together eggs, vanilla extract, and salt.  Slowly add hot mixture to egg mixture (or vice-versa; works either way), whisking constantly.  Place pecans in pie shell. Pour mixture over pecans to fill shell. (I also jiggle pecans around at the liquid surface to get them all coated with a thin covering of the liquid).

 

Bake for 1 and 1/2  hours till set on top and golden brown.  Cool at least 30 minutes and then chill in refrigerator for a couple of hours.  Alternately, just cool at room temperature until filling is set firmy. 

 

Cut a big slice and dig in!

____________________________________________________

 

You have my PERSONAL GUARANTEE that you will be very happy with this pie. *

 

*Contendah personal guarantee is as follows:  If you cook this pie, using the above recipe, and are not fully satisfied with the outcome, I personally guarantee that I will be very, very sorry.

 

 

I yam what I yam and that's all I yam--but it is enough!

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Originally Posted by semiannualchick:

Got a recipe for a tried & true Sugar Free Pecan Pie?

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Sorry, I know of none.  You might try using one of those bulk, calorie-free sugar substitutes.  The "yellow stuff" is sold in bulk.  However, sugar definitely adds body to the pie.  I once shorted the sugar and that reduced the thickness of the pie and produced a denser filling.  It was okay, but not as  good as it is with the recipe's correct amount.  Some cake and pie recipes use apple sauce instead of butter or salad oil and that works fairly well.  Maybe you could cut back some on both butter and sugar and use apple sauce and see what happens.  Contendah's guarantee, however, will not apply to this modification.

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