With a Grateful Prayer and a Thankful Heart: Dorie's Favorite Pecan Pie

Monday, December 21, 2009

Dorie's Favorite Pecan Pie


Dorie's Favorite Pecan Pie

Ingredients:
3/4 cup light corn syrup
1/2 cup (packed) light brown sugar
3 tablespoons unsalted butter, melted and cooled
3 large eggs, preferably at room temperature
2 teaspoons instant espresso powder
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups (about 7 ounces) pecan halves or pieces
3 ounces bittersweet chocolate, coarsely chopped
1 9-inch single crust made with Good for Almost Everything Dough, partially baked and cooled

Instructions:
Getting ready: Position a rack in the lower third of the oven and preheat the oven to 425 degrees F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.

In a large bowl, whisk the corn syrup and brown sugar together until smooth.. Whisk in the melted butter, then add the eggs one at a time, beating until you have a smooth, foamy mixture. Add the espresso powder, vanilla, cinnamon and salt and give the batter a good mix. Rap the bowl against the counter a couple of times to pop any bubbles that might have formed, then stir in the pecans and chocolate. Turn the filling into the crust.

Bake the pie for 15 minutes. Meanwhile, make a foil shield for the crust by cutting a 9-inch circle out of the center of an 11-or 12-inch square of aluminum foil.

Lower the oven temperature to 350 degrees F. Place the foil shield on top of the pie—the filling will be exposed, the crust covered by the foil. Bake the pie for another 15 to 20 minutes (total baking time is 30 to 35 minutes), or until it has puffed (the middle and the edges should be fairly evenly puffed), is beautifully browned and no longer jiggles when tapped. Transfer the pie plate to a rack, remove the shield and cool to room temperature.

Serving: Pecan pie is good at any temperature, and different at each one. It’s softest and most puddingish eaten warm (about 45 minutes out of the oven), most flavorful eaten at room temperature and most candy-like when it is chilled. At any temperature, it’s good with ice cream—vanilla, chocolate or coffee would be my choices.

Storing: Once cooled to room temperature, the pie can be covered and refrigerated for 1 day.

Playing Around: If all you want is a great plain pecan pie, omit the cinnamon, espresso and chocolate. If you want a sweeter pie, increase the amount of corn syrup to 1 cup.

7 comments:

Susan Wicker said...

That pecan pie looks mouthwateringly yummified. I'd like to stick my fork into it and scraf every last pecan! ha! That is why I cannot eat pecan pie. ha ha ha Thanks for sharing. Sincerely, Susan from writingstraightfromtheheart.blogspot.com

Leslie said...

this pie looks amazing!!!! and i wanted to let you know that the package of stars came today and that they are even better in person than they were on your blog...thank you so much. I love them

Miss Jen said...

Mmmmmm.... this sounds amazing!
Pecan Pie happens to be my favorite
pie ever!!

Love~ Miss Jen

hip chick said...

Yea...I'm pretty sure that pie would be right up my alley! I love the bit of chocolate and coffee. However, I couldn't turn my back on pure pecan pie..that wouldn't be right. Perhaps I could try just the littlest bit of each??

Mildred said...

I'm with Hip Chick, let's just try some of each version!!!
Pecan pie is my very favorite in the whole world. As a kid, we picked up pecans in the back yard and I think pecan pie was one of the first desserts I learned to bake.
Thanks for sharing.

Linda Stubbs said...

When I read your comment on my blog it blessed my heart. Thank you very much. Word of encouragement go a long way and that is what you did for my heart. I do love the Lord and I am thankful that came through to you.

Pecan pie is my honeys favorite pie. It is a must for every holiday.

We also have 9 grandchildren. It is so wonderful!!!!!!!!! We have Grammie and Poppa camps with them. After CHRISTmas we will have a snow man party camp. They are very excited.
Well, again sweet friend for the sweet words. Come back and I will be sure to come see you.
Blessings, Linda

Tara said...

YUMMO!!!

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