Plain Old Pecan Pie (what could be better? and damn the hfcs in it. Go ahead. Indulge. It’s Christmas

By on December 6, 2016

Plain Ole Pecan Piepecan-pie-with-red-cloth
Christmas dinner was never better than when finished with Plain old Pecan Pie. What could be better?

Makes 8 servings

Or less if you note the properties of corn syrup*

Pastry in the red box for one layer pie
3/4 stick unsalted butter
1 1/4 cups packed dark brown sugar
3/4 cup light corn syrup
2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
3 large eggs
2 cups pecan halves (1/2 pound)

Optional accompaniment: whipped cream or vanilla ice creampecan-pie-baked-with-ruffled-crust-in-white-pan
1. Preheat oven to 350°F with a baking sheet on middle rack.
2. Lay out prepared pie dough on a lightly floured surface with a lightly floured rolling pin and roll into a 12-inch round and fit into a 9-inch pie plate. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
3. Meanwhile, melt butter in a small heavy saucepan over medium heat until brown. Add brown sugar, whisking until smooth. Remove from the heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
4. Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

*In the You already knew this News” for the day, a new study by the Institute of Neuropsychopharmacology (try saying that three times) finds that eating high fructose corn syrup makes you want to eat more. So, that’s why you can’t resist the last half of the candy bar, or another piece of old fashioned pecan pie.
Go ahead. Live a little. It’s the holidays. We’ll all go on a diet come January. Promise.pecan-pie-slice-with-vanilla-ice-cream

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”