Classic Pecan Pie
An easy and delicious classic southern pecan pie!
Preheat your oven to 350 degrees farenheit.
You will need a saucepan, a stand mixer (whisk or hand mixer will do fine), mixing spoons, measuring cups, and a 9" pie plate.
In a saucepan, mix 1 cup of sugar, ½ cup of brown sugar, 1 cup of light corn syrup, and 1 cup of dark corn syrup. Bring to a boil over medium-low heat for about 3 minutes, stirring occasionally. Remove from the heat to let cool, and drop in ¼ cup of salted butter - stir until melted.
In your stand mixer or mixing bowl, add in 4 large eggs and 1½ teaspoons pure vanilla extract. Turn your mixer on medium until the eggs are blended. Take your sugar mixture, and while the mixer is still running, pour in about a tablespoon of the sugar mixture. Wait until the sugar and eggs are thoroughly combined before adding another tablespoon; this is called tempering - slowly bringing the temperature of the eggs up so they don't cook and curdle. Do a tablespoon at a time until about half of the mixture is used, then very slowly pour the rest in. Add in 1 tablespoon of all purpose flour and 1½ cups of Eatnuts.com Chopped Pecans to the mix and turn off the mixer as soon as they're incorporated.
Roll out your pie crust in a 9" pie plate and trim the edges, leaving about 1" over the rim. Tuck the excess under evenly all around, and crimp the crust edge. Pour in your pecan pie filling and place into your preheated oven. Total bake time will be about an hour, but place foil all around your pie to prevent over-browning about halfway through baking time. Let cool completely before diving in!
Tip: Instead of chopping, use Eatnuts.com Pecan Halves on the top of your pie!Pecan Recipes, Pie and Dessert Recipes