Ingredients for - The Best Pecan Pie
How to cook deliciously - The Best Pecan Pie
1. Stage
Preheat the oven to 350°F. On a lightly floured surface, roll the pie crust dough to a 1/8-inch-thick circle. Transfer the dough to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate. Flute the edge. Refrigerate the dough while preparing the filling. Editor’s Tip: If you want to get fancy with your fluting, learn how to make decorative pie crusts.
2. Stage
In a Dutch oven or large saucepan, melt the butter over medium heat. Add the pecans. Cook, stirring constantly, until very fragrant and the pecans have start to brown, four to five minutes. Remove the pecans with a slotted spoon, reserving the butter in the pan.
3. Stage
Stir the brown sugar, maple syrup and salt into the reserved butter in pan. Bring the mixture to a boil. Reduce the heat, and simmer for two minutes. Remove the saucepan from heat. In a bowl, whisk a small amount of the hot mixture into the eggs.
4. Stage
Return the mixture to the pan, whisking constantly. Stir in the whiskey, if desired, and vanilla. Stir in the pecans. Pour the filling into the crust.
5. Stage
Bake the pie until a knife or toothpick inserted in the center comes out clean, 55 to 60 minutes. Cover the pie crust edge with aluminum foil during the last 30 minutes to prevent overbrowning if necessary. Cool to room temperature on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate any leftovers. Editor’s Tip: Set the pie on a baking sheet in the oven to catch anything that may boil over.
