Friday, November 29, 2013

Mark Kennedy's Pecan Pie

We were given a pie recipe book, American Pie by Theresa Kennedy, with a pie dish early in our marriage. It has a lot of cool and unusual recipes in it. I usually make Aunt Dear's Pecan Crème Pie* because it is easy and delicious. I thought I had all the ingredients, but I didn't have any light corn syrup. I did, however, have dark corn syrup and all the ingredients for the pie on the next page, Mark Kennedy's Pecan Pie. It takes a little more work**, but it was good. It's much richer than Aunt Dear's. It was well received, and I came home with an empty pie dish. I also made buttermilk pie. The recipe for it is in the previous post if you are interested.

Pecan pie ready for T-day travel

Mark Kennedy's Pecan Pie

1 pie crust***
3 eggs
1 cup dark corn syrup
1 cup dark brown sugar, firmly packed
1/2 tsp salt
1 tsp vanilla extract
3 tablespoons lightly salted butter, softened
1 cup coarsely chopped pecans

1. Roll pie crust into pie pan with 1 inch overhang. Flute edges as desired and set aside.
2. Preheat oven to 350 degrees F
3. Place the eggs, corn syrup, brown sugar, salt, vanilla, and butter in a medium mixing bowl. Beat for 3 minutes on medium speed with an electric mixer, or by hand until the butter is completely incorporated. (It turns a nice lighter brown)
4. Add the pecans and stir to blend. Pour the filling into the crust and bake for 1 hour.

Yum yum good.

*I'll post this some time. It deserves its own post.
**I'm a slacker pie maker so it really doesn't take that much extra work.
***I buy a crust. Slacker. You can make one if you are purist.

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