23
Nov
07

Beth’s Pecan Pie

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This recipe can be doubled. Again, our friend Beth’s recipe. I was asked to bring a pecan pie to our Thanksgiving at John’s dad’s this year. I’m happy to do what I’m told, especialy when John’s step-mom, Linda, does most of the work (turkey, potatoes, dressing, noodles, etc.). But my family would tell you how ironic it is that I was asked to bring a pecan pie. My mom makes great ones, but I never ate them because we used fresh pecans from my grandfather’s giant tree in Arkansas. Sometimes a little pith would be left in the nut and the bitter taste bugged me. I’ve come to realize what a treasure that old pecan tree was, but not until I moved so far away that I can’t watch mom make the pie. Thankfully, our friend Beth came to the rescue.

Ingredients:

3 eggs
1 cup light brown sugar
1 Tbs. flour
1 cup dark Karo syrup
½ stick unsalted butter, cut into pieces
1 tsp. vanilla
1 cup pecans, chopped

Beth slices her pecans this way in no time. I was surprised by how easy it is to chop them by hand (I’m using a steak knife because our paring knife is missing), and the pecans have a nice even shape and size that makes slicing the pie easy. Bring the blade in on the “belly side” of the pecan.

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Directions:

Preheat oven to 350 degrees.

Beat eggs lightly. Set aside.

Place chopped pecans into empty piecrust (see Beth’s pie crust recipe).

In a large saucepan, work flour into brown sugar. With a big spoon, mix Karo and butter into flour mixture.

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Heat over medium heat, stirring frequently, only until butter is melted. Turn off heat and let mixture cool slightly in the pan. Stir vanilla into cooled mixture.

Stir about ¼ cup of sugar mixture into eggs. Then add egg mixture back to pan of brown sugar mixture and stir slowly until mixed.

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Pour mixture into crust. No need to do much rearranging. The mix will sort itself out.

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Bake for 35-45 minutes on lower middle rack. If you can avoid it, don’t open the oven door during baking time. Pie is done when filling is slightly domed with a few crack on top (see photo above). I could have taken this one out just a few minutes sooner. Place a foil cover around the crust portion if it starts to brown too much. Remove and cool.

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6 Responses to “Beth’s Pecan Pie”


  1. November 23, 2007 at 2:11 pm

    These photos are wonderful. I think they need to be in a cookbook.

  2. November 27, 2007 at 3:24 am

    It looks delicious! I recently obtained a really good pecan pie recipe from Felley. It’s from a lady with arthritis – the crust doesn’t require kneading and can be mixed with one hand. It was incredible. Very light and flaky. I don’t remember if Felley sliced the pecans or not when she served us the pie. I tend to prefer whole pecans, but was just talking to Ashley Kennedy about it this past weekend and she can’t stand it when the pecans aren’t chopped. I had never thought about it until my conversation with Ashley, but find it interesting that you very clearly indicated that the pecans should be chopped. Maybe we should conduct a poll…chopped or unchopped?

  3. November 27, 2007 at 1:20 pm

    Good point Jennie. Now that you mention it, I wouldn’t mind seeing a few whole pecans in a pie, maybe on top of the pie. But I would probably prefer the majority of the nuts to be chopped. Beth’s were kind of the perfect size. I know I can’t stand it when the pieces are too small.

    P.S. I’m so impressed that Felley baked a pecan pie.

  4. November 27, 2007 at 2:53 pm

    I was impressed, too. It was the best pecan pie I’ve ever had – not too sweet with an excellent crust. I can’t wait to make it, but I’m afraid it won’t turn out as well.

  5. November 27, 2007 at 3:25 pm

    Of course it will, Jennie. You’re a wonderful cook!


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