We were gonna call this “You Thought You Didn’t Like Pecan Pie” but decided that was too long for a title. But it has managed to convert several people I know to loving this pecan pie.
If you like normal pecan pie, which is practically eating a pie crust full of syrup with a few pecan flecks floating in it, this might not be your jam since you obviously prefer the sugar over the pecans. This is a pie for true pecan lovers.
This recipe makes 2 pies!
Ingredients
- 1/2 cup butter
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 1 1/2 cups corn syrup (dark is preferred)
- 1/4 tsp salt
- 2 tsp vanilla
- Optional flavor enhancements
- 2 tsp bourbon
- 2 tsp orange zest
- 3 Tbsp fresh orange juice
- 4 eggs
- 12 oz crush pecans
- pecan halves for top decoration
- 2 large pie crust
Directions
- Preheat oven to 350F
- Melt butter in a medium sauce-pan over medium-low heat. Add sugars one at a time and whisk each until smooth.
- Add corn syrup to the sugar mixture and whisk for 2 minutes to incorporate.
- Remove from heat.
- Add salt, vanilla, any flavor enhancements you can manage, and whisk to incorporate. Set aside.
- In a small bowl beat eggs lightly, avoid over beating.
- Once the sugar mixture has had several minutes to cool, slowly add the beaten egg while stirring vigorously.
- Add crushed pecans to the sugar mixture.
- Pour mixture into pie crusts.
- Place pecan halves on top of the mixture in an aesthetically pleasing design.
- Bake on middle rack for 50-75 minutes or until internal temperature reaches 200F.
- Cool for 2 hours prior to serving.
