Like most Southerners, I firmly believe that pecan pie should be made only with fresh in-season pecans (not those half-rancid nuts sold in cans and cellophane packages), and I’m pretty adamant about my pecan pie not being cloyingly sweet,
the way so many are. Furthermore, I always give guests the option of plopping dollops of whipped cream on their wedges, but I’m personally convinced that’s only gilding one very beautiful lily that needs no adornment.
Makes 6 servings
INGREDIENTS:
- 4 large eggs
- 1 1⁄2 cups light corn syrup
- 1 1⁄2 teaspoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1⁄4 teaspoon salt
- 4 tablespoons (1⁄2 stick) butter, melted
- 2 cups pecan halves
- One unbaked 9-inch Basic Pie Shell
- Whipped cream, for garnish
INSTRUCTIONS:
- Preheat the oven to 350°F.
- In a large bowl, beat the eggs with an electric mixer until frothy. Add the corn syrup, flour, vanilla, and salt, and beat until well blended. Stir in the butter and pecans, and mix well.
- Turn the mixture into the pie shell and bake until the filling is cooked but still soft in the center when the pie is gently shaken. This usually takes about 50 to 60 minutes. Cool the pie completely on a rack, chill it slightly, and serve with dollops of whipped cream on top.
