This is the recipe for pecan pie that my aunt Jennifer made at Thanksgiving. Mark, whose favorite pie is pecan, was orgasmic about it.
1 c flour
3 tb sugar
1/4 tsp baking powder
1/8 tsp salt
4 tb cold, unsalted butter, cut in to 1 tb pieces
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1. Pulse dry ingredients in food processor a few times to mix.
2. Add butter pieces and pulse until a cornmeal consistency, with no butter lumps.
3. Add an egg to the processor and pulse until the dough forms a ball.
4. Place dough on plastic wrap, form to a disk, wrap and refrigerate for at least an hour.
5. Remove dough from refrigerator, roll and place in baking dish.
1 c packed dark brown turbanado sugar (or light brown sugar - but turbanado makes a difference)
2/3 c light corn syrup
2 tb dark rum
1/4 c soft, unsalted butter
3 large eggs
1 tsp vanilla extract
1/4 tsp salt
2 c (~1/2 lb) broken pecan pieces
1. In a large sauce pan, combine sugar, corn syrup, rum and butter. Bring to a boil over medium heat. Boil for ~ 1 minute, stirring contantly and scraping any foam that sticks to the sides back in to the mixture.
2. Set mixture aside to cool until lukewarm, at least 15 minutes. Meanwhile, heat oven to 350 degrees, with rack in lower third of the oven.
3. In a small bowl, beat eggs until creamy.
4. Beat eggs in to cool syrup mixture until incorporated. Stir in remaining ingredients. Pour mixture in to prepared pie shell.
5. Bake about 50 minutes or until the pie is firm, but the center still a bit wobbly. Jennifer noted that it only took 35 minutes the last time she made it. Jennifer also notes that this crust burns easily, so having some foil handy to avert the heat from the edges could be a good idea.
Cool completely on a wire rack.
Tastes great with lightly whipped cream or vanilla ice cream.
Email: jessicafm (at) mindspring.com