Jane’s World-Famous Award-Winning Best-Ever Pecan Pie
Okay, gather ’round while I give you The Secret . (((It’s in the pie plate.))) Don’t use a regular pie plate. You have to use a fluted tarte pan with a removable bottom.
and you’ll need
1 unbaked pastry shell (You can make your own, if you like, but Martha and I, we prefer the Pillsbury pre-made dough.)
Now, take your pie dough round and lay it on top of the tarte pan. Gently, gently pat it down in into place, so that there is dough in all the flutes. Cut off the excess bits all the way around. Place the tarte pan on a cookie sheet for ease of handling.
Now, go forth and make the pecan stuff.
Ingredients
1 C granulated sugar
1-1/4 C dark corn syrup
4 large eggs
1/4 C butter, at room temperature
1-1/2 C pecans, broken
1 tsp vanilla extract
1/4 tsp salt
1. Oven gets preheated to 350.
2. Cook sugar and corn syrup in a pan until the sugar dissolves.
3. Beat eggs lightly and pour into syrup mixture gradually and keep on beating while you do that (or else the eggs will scramble in the corn syrup).
4. Add the butter while beating (I cut it up before hand into bits so it melts easily)
5. Stir in the pecans.
6. Stir in the vanilla (did I mention that you should never ever use anything but Real Vanilla as the Imitation stuff tastes like shit and why would you want to spoil your cooking thusly?)
The Secret, Part II: You’re not going to use most of the syrup. Yes, it will pain you, as it does me, to throw that over which you have labored away, but that’s what makes this pie so incredible, so different from your average goopy pecan pie.
7. Use a slotted spoon to transfer all the pecans to your waiting pie crust.
8. Ladle the syrup onto the pecans until it just tops the crust.
9. Balance carefully on your way to the oven and bake for about 45 minutes or until set.
Cool pie. Remove the pie on the removable tarte pan bottom and place on a serving plate. Maybe put a doily under it. Maybe not.
Serve with whipped cream (the real stuff, please). Portion numbers depend on how big you slice it, but this is an 8 or 9 inch pie.
*Said gourmand is no longer in the family, but he is still, I think, running a major American cooking school in Napa.
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I thought I had already responded to this, but it appears that it didn’t go through.
In short, it is a traditional Southern pecan pie with a deliciously gooey filling.
Hi Everyone~
I wanted some advice….I just baked my pecan pie for tomorrow Thanksgiving but to my horror…I was warming the butter to soften it in the microwave and FORGOT to add it in! Now the pies are finished…Are They going to be un-eatable??
byjane reply on November 24th, 2010 3:40 pm:
Hmmmm….interesting. Cooking is all about chemistry–and I flunked that subject on several occasions. Thus, I can’t answer with any measure of certitude what the butter does–and what your pie won’t do because you omitted it. The texture will probably be different and the taste less buttery, but other than that? You may have concocted a low fat version of Jane’s World-Famous, etc Pecan Pie. Let us know.
M reply on November 25th, 2010 7:22 pm:
@byjane,
Hi-ok The said “concocted low fat version of Jane’s World-Famous, etc Pecan Pie” was a big hit anyways!
Awesome! Thanks Jane
…& Happy Thanksgiving!! Y-U-M
Sorry for the delay. My pie, as was hers, is ooey gooey, yummy deliciousness. In other words, It is a more traditional Southern pecan pie. I try to sample other pecan pies when I get the chance, but haven’t found a recipe I like as well. Some use brown sugar instead of corn syrup, but there is no comparison.
Although less traditional, I expect your recipe is quite tasty, too.
Jane- your pecan pie recipe looks like it makes a mouth-watering, never-forget-this pie. You are so dear to share the recipe for your award winning pie with your friends. I may have to cook this-if LT will trust me with the oven.
byjane reply on November 18th, 2010 3:21 pm:
@ridgely johnson,
LT must trust you with the oven! Especially if LT likes pecan pie. (Who is LT????)
I have a feeling I might have mentioned on a previous iteration of this recipe that my own tweak is to use maple, rather than corn, syrup. But I admit that does make one even more reluctant to discard it once the pie is full… Maple syrup is jolly expensive.
My solution: bigger pie pan and more pecans. In a pinch a private, crustless pie in a ramekin for the cook. I dont care what you say, don’t throw away that syrup!
byjane reply on November 18th, 2010 3:26 pm:
@DuchessOmnium,
I just love that word ‘iteration’! And where have you been recently???? But to the meat (?!) of your comment: I actually don’t throw the sauce out. I’m far too frugal–and too much of a pecan/caramel nut to allow an ounce of the stuff to escape. Maybe I’ll try it with maple syrup this year–I must confess that that sounds so much healthier than corn syrup!
DuchessOmnium reply on November 19th, 2010 3:18 pm:
@byjane, I have been writing drafts of blog posts and then tossing them away, wondering why I am so self-centred to imagine that others are interested in my small life.
I think that counts as a Bloggy Crisis, don’t you?
But I have rashly invited guests to experience Thanksgiving on a narrow boat, so if I overcome my Crisis I will post the outcome. Your recipe has been bookmarked…
Pecan pie is my ultimate favorite, too. And I only make it during the holidays – one, sometimes two if I only get one slice out of the first one. I still use my Mom’s “best ever” pecan pie recipe. I get lots of raves.
Here’s to great pecan pies!
Cheers.
byjane reply on November 15th, 2010 9:00 pm:
@Linda,
Does your Mom’s “best ever” recipe bear any relation to mine???
Linda reply on November 16th, 2010 10:20 am:
@byjane, In response to your question re my mom’s pecan pie recipe, her (and my)recipe is similar as far as the ingredient list goes, although the amounts differ. More butter, less corn syrup, no salt, fewer eggs, etc. That is where the similarity ends. The prep is completely different. The melted butter is mixed with the eggs and corn syrup, the remaining ingredients are added – nuts last, and baked for 54 min. There is a small amount of flour in this recipe which I’ve not seen in any other recipe, but trust me, it makes a difference. I left it out one time, and ruined my pie!
byjane reply on November 18th, 2010 3:23 pm:
@Linda,
What is the consistency of your mom’s pie? Mine is not (forgive the technical term) very goopy. What you get is mostly pecans sheathed in the sugar/butter mixture, rather than swimming in it.
I have to make this. Pecan is my favorite pie and I wait all year for it. The best part? I’m the only one in the family who really eats it. (Okay, so it’s not so great for my hips.)
byjane reply on November 15th, 2010 9:50 pm:
@Jennifer,
Pecans, sugar, vanilla–what’s not to love. And your hips? eh! they deserve a treat.
I followed Margaret and her pantied goats over here. All the way my head voices are saying pecanpiepecanpiepecanpiepecanpie. There is nothing in the world as delicious as a well made pecan pie and this one sounds exceptional!
byjane reply on November 15th, 2010 9:52 pm:
@Muse Swings,
Any friend of that goat girl in panties is more than welcome here. I encourage you to make this pecan pie–virtually or IRL.
Oh my goodness, it looks and sounds heavenly. I must go forth and get myself to a nunnery. I mean, a Bed Bath and Beyond. For a new pie pan.
byjane reply on November 15th, 2010 9:53 pm:
@Margaret (Nanny Goats),
Who knew you were such a pie lover! I’m shocked.
Wonderful, I’m new to your annual recipe but always love a good pie. It’s my son’s favorite as well, so sure to be a hit. Many thanks, and I even have the right pan already!
byjane reply on November 15th, 2010 9:53 pm:
@Walker,
We expect a review–from you and from your son.